The moment I ate the first piece, regret hit me hard!
This cake is so delicious that I really regretted making half portion. I made half because I was lazy to butter too many tins. Hahahaha. I know I could’ve just lined it to save work, but I also wanted them to look pretty, hence, I made them bare on tins to show off all the pretty scalloped edges.
But then again… the way I make it and the way yours turn out to be could differ, due to the compote. Mine could be moister or yours drier… it all depends on the compote. My puree was at the consistency of chilli sauce.
Kumquat almond tea cakes
Recipe sourced from Tartelette with some adaptations
Makes 18 pcs 2-inch cakelets.
35gm all purpose flour
50gm ground almond
½ tsp baking powder
50gm caster sugar (reduced to 2/3 of original ratio)
2 eggs (grade B)
60gm kumquat puree (recipe below)
18 pcs poached kumquat halves (recipe below)
1. Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C
2. Sift flour and baking powder. Mix with ground almond, set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one by one, beating well after each addition.
5. Put in (2) in 2 additions, mixing well after each.
6. Mix in kumquat puree.
7. Divide batter equally into prepared tins and top with a kumquat half
8. Bake for 12 mins (2 inch) or longer for larger tins.
Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)
Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.
I made a large one as a gift to my 2nd Sis in Law's family for Chinese New Year. I know my sis-in law loves kumquats and they all raved about it. It is really this dark, maybe due to a drier compote. Higher sugar content leh.... hmm, maybe I should bake it at a lower temperature. I baked this at the same temperature for 30 minutes. Dark it may be, but still as delicious!
How does it look like inside?
I'm running really low on Kumquats now and I am still hoping to find some and stock up and poach!
I'm addicted to Kumquats! Still have a handful of things I hope to try out..but then again, should I leave those ideas for next year?