At one of the market stalls that I like to visit at the local farmers market there was a small bag of bright orange kumquats. I couldn’t help myself and with no plan of attack decided to go ahead and buy it anyway. Armed with some extensive google research I endeavoured to eat a few raw and whole (including the skin!) slice some up for a quicks salad, leave a few lying around in the fridge and use the rest to make a kumquat cake, using whole cooked fruit and candied slices on top. Don’t you just love trying new things!
This recipe is based on a clementine cake cake from Linda Lomelino’s blog Call me Cupcake which was inspired by the movie, the Secret life of Walter Mitty, just thinking about it now makes me want to watch it again, anyway, she has an insanely beautiful website and instagram that you should definitely check out and then makes these cakes (once you’ve found the kumquats…) feel free to use oranges instead but you will need to cook them for much longer to be able to use the whole fruit.
About 2 cups worth of cooked kumquats (made from 30-40 individual fruit)
1 cup local honey
2 cups rice flour or almond meal
1 heaping teaspoon baking powder
10 thinly sliced kumquats (seeds removed)
2 tbs rapadura sugar
3/4 cup liquid leftover from cooked kumquats
5 tbs coconut butter
1 tsp honey
1 tsp kumquat syrup
5 tbs coconut oil or butter, softened
4 tbs icing sugar
1 tsp kumquat syrup
For the cakes:
Wash, then chop the kumquats, removing seeds as you go and place in a saucepan, cover with water and bring to the boil.
Cook for 10-15 minutes until soft and then strain, reserving liquid and use a blender to make a smooth paste, add a small amount of liquid if needed, let cool.
Preheat the oven to 180C and oil a muffin tin.
Beat the eggs until light and fluffy with electric mixer, then add the honey, flour, baking powder and kumquat mixture. Beat until well combined.
Pour evenly into the muffin tin and bake for 30-40 minutes until cooked through.
For the candied kumquats:
Thinly slice the remaining kumquats, carefully removing seeds but keep them in a bowl. Add to saucepan with reserved liquid and sugar, bring to boil, simmer until the kumquats are cooked but still hold their shape, should take about 10 minutes. Strain the slices and return the liquid to the pot.
Reduce the kumquat liquid adding in the reserved seeds (some fruit seeds contain pectin which will set the liquid like jam when cooked!), once it has reduced by half, strain the seeds, pour some of the syrup over the candied kumquats, reserve the rest for the icing.
For the icing
Mix the soften butter or oil, just using a spoon until smooth, add the chosen sweetener and syrup and mix to combine. Be careful not to melt the oil too much, but it does need to be soft enough to spread.
Once cooled top each cake with some icing and kumquat slices.