I have long been a fan of the kumquat. A childhood friend had a kumquat tree in her backyard and we’d dare each other to eat the tart little fruit, relishing in the novelty of eating the skin. Last fall I posted a super tasty citrus loaf cake by Zoe Nathan. Her original recipe called for kumquats…not exactly in-season in November. So I made due and waited.
And then I started thinking.
In its directions, the recipe asks the baker to zest several citrus fruits including the kumquats. After I stopped laughing at the idea of zesting something the size of a large olive I thought, there’s got to be another way. So, I took to the internets and found a couple of recipes that use a kumquat puree. Not sure about anyone else, but in my book cutting and seeding a couple of cups of kumquats is much easier than attempting to zest them.
I used my Vitamix to puree the kumquats. Because I could. A regular blender or food processor will work as well. While the puree smelled amazing (I was tempted to dab some behind my ears), it did have just a hint of bitterness in flavor. Luckily it baked right out.
I also saw the addition of cardamom in a couple of recipes. Cardamom! That’s fun to say.
I love cardamom’s exotic floral scent and think it makes elevates this recipe just enough This is a gorgeous loaf—both in looks and flavor.
You all know, I openly admit to my citrus fruit biases, but really, make this cake.
Like now before kumquats disappear until next spring.
By the way, I’m not sure what is going on with the tumbnail photo that is supposed to sit in the upper left of my posts. I’m on the case!
adapted from Huckleberry stories, secrets and recipes from our kitchen
- 1 C+ 2 TBS/ 255 g unsalted butter at room temp
- 1 C/ 200 g sugar
- 3/4 tsp kosher salt
- 2 C kumquats quartered and seeded
- 2 eggs + 2 egg yolks
- 1 1/4 C/ 160 g all purpose flour
- 1/4 C/ 35 g pastry flour
- 1 1/2 tsp baking powder
- 2 TBS buttermilk
- 1 TBS vanilla extract
- 3/4 tsp cardamom
- Preheat oven to 350 degrees. Grease and line with parchment a 9X5 loaf pan.
- Quarter and seed kumquats. Puree until smooth. This should yield about 3/4 C puree (though you’ll only use 2/3 C).
- Using a stand mixer fitted with a paddle, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes.
- Incorporate the eggs and egg yolks one-at-a-time, blend well after each addition. Scrape down sides of bowl a couple of times. Add-in vanilla.
- Fold-in 2/3 C puree (save or discard remainder)
- Add-in the flours, baking powder and cardamom. Mix-on low until ingredients are just combined.
- Scoop batter into prepared pan. Bake for 60 minutes or until the cake springs back when touched and cake tester comes out clean.
- Once out of the oven, let rest for 5 minutes then remove loaf from pan. Dust with confectioner’s sugar before serving.