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Tuesday, February 5, 2008

February Birthday: Gâteau de kumquat ~ 桔香小蛋糕

This is for you February birthday boys & girls! Have a little sweet and be merry =)
Age is strictly a case of mind over matter. If you don't mind, it doesn't matter. - Jack Benny

Do you recall the kumquats that I brought back from my trip to New York back in January?! Its unique flavor lends itself as a pleasant addition to desserts! For those of you who have no idea what Kumquat is; it is a member of the citrus family. It has a tangy, slightly bitter distinctive flavor, and very common in South East Asia. They are oval in shape, orange in color, with a thick sweet peel and a tart pulp. It can be eaten fresh or preserved. Since they hardly come by at my local markets (except around Chinese New Year) so when I see them at Dean & Deluca in NY, I got myself a few pounds!

I came across a couple kumquat recipes that I am tempted to try. I have been dying to try out the unusual recipes from Hidemi Sugino's The Dessert Book (Japanese/English) since I have read all about this pâtissier thru Keiko of Nordljus, whom inspired me to food blogging with her gorgeous creations! I had been looking for a copy of Sugino’s book for like ages! You can imagine that I didn’t hesitate for a second when I found out that I can order his book thru this place. His books is very interesting and his recipes employ many unusual combos and yet so easy to follow (take this kumquat pound cake recipe for example). People who have no to little experience with pastry will have no difficulties whipping up what is in this book. I highly recommend it to everyone!

These delicate little cakes are so moist and flavorful; made of an almond-based batter folded together with chopped kumquat compote, resulting in a wonderful burst of citrus flavor! Just a bite and I’m sure it will grace my tea party menu from now on. Instead of using a pound cake pan, I used the new financier moulds that I bought a while back from here, thought it looks lovelier. It took me some time to find the almond flour (grounded blanch almonds) but I located it here and found that it is not cheap! Oh, this hobby of mine >.< Since I made more than enough kumquat compote for these cakes, I also served the kumquat compote with jasmine panna cotta. Surprisingly, these two goes really well with each other. I will post it next time. I am in search for more interesting kumquat recipes. If you have any to share, would you be kind enough to drop me a few words =)

Lastly, Chinese New Year is around the corner so I wish everyone peace and prosperity in the coming year. Gong Xi Fa Cai~

Kumquat Compote
Make 48 halved kumquats

400g (about 24) kumquats
2 cup granulated sugar
1 ½ cup water

Wash and pat dry kumquats. Remove calyces, cut them in half horizontally then pit with a fork. Bring sugar and water to boil, add the kumquats. Cover with a paper towel (directly on kumquats) and cook for 2 minutes over medium heat. Remove from heat and let sit over night at room temperature. Trash the paper towel and remove the kumquats and transfer to a bowl. Reheat the poaching syrup to a boil then remove from heat. Add the kumquats back into the syrup and let sit overnight at room temperature. Place the compote (discard the syrup) in an airtight container and keep refrigerated; good up to a week.

Kumquat Pound Cakes
Adopted from Hidemi Sugino’s The Dessert Book
Make 12 financier moulds (2x4)

50g kumquat compote
50g unsalted butter
75g confectioners’ sugar
50g almond flour
35g all-purpose flour
1/5 tsp baking powder
2 small whole eggs
24 halves of kumquat
Some diced almonds (optional)
Mandarin brandy for blushing
For the garnish: kumquats and chopped pistachios

Shift the almond flour, all-purpose flour and baking powder together. Set aside. Using a food processor, chop the kumquat coarsely; transfer to a mixing bowl and set aside. In a food processor, process the sugar and butter until just mix, 7-8 seconds. Gradually add the eggs then the flour mix, pulsing until just incorporated, after each addition. Do not over mix or the batter will become too soft. Add the batter to the kumquat compote, and fold until incorporated.

Pour batter into a pastry bag without a tip, and pipe into the buttered moulds. Lightly tap the moulds then arrange 2 pieces of kumquat halves on top. Sprinkle some diced almond on top if using. Place in the pre-heated oven and bake for 25 minutes at 170 C/340 F. Transfer to a wire rack, let cool for 5 minutes then remove from moulds. Let cool completely. Brush with brandy then either dust with sugar or garnish with kumquat compote and chopped pistachios.


24粒 金桔 
2杯 砂糖
1½杯 水



金融家模具(financier) 12個

50g 糖漬金桔粗泥
50g 無鹽奶油/牛油(室溫)
75g 糖粉
50g 杏仁粉
35g 中筋麵粉
1/5茶匙 泡打粉/發粉
2個(S尺寸) 全蛋
24(切半後) 糖漬金桔
適量 杏仁碎 (可以不加)
適量 刷塗用橘味白蘭地酒


- 先把奶油從冰箱取出﹐使恢復為室溫。用手指戳一下奶油﹐變軟即可。
- 模具抹上厚厚的奶油﹐灑上麵粉後倒出多餘的﹐備用。
- 蛋從冰箱取出﹐放溫水中回室溫。
- 將一烤架移到烤箱中間﹐烤箱預熱至340F/170C。

- 記住不要過度攪拌麵糊﹐否則麵糊過軟會發不起來﹗
- 烤箱應不同制造商﹐溫度有異哦﹗記住烘烤時間只是參考而以﹗




  1. These lil financiers look so lovely! I wish my bday was this month.
    I bought some financier molds in Paris, but I haven't used them yet. They've been sitting in my cupboard for over an year now. Maybe it's time to put them to use. hehee.. ^^"

    ps. Kumquat from NYC?
    I cannot help but wonder why? Every time I go to Cali, I see plenty of Kumquat sold in supermarkets.... ^^

  2. Venus 妹妹,

    妳的"小桔仔蛋糕"好有新年氣氛喎 ;)

    好像"聞"到桔仔香味...慘啦, 又流口水了喔 !!

    年30晚去街街玩吓啦, 不過鼠年要記得做多d好食東西與我們分享喎 :D



  3. Dear Vi,

    My mum was born in Feb so I guess I could share with her this delicious gateau :) Kumquat also represents good luck for the new year. What a good combination!

  4. Yum...I found myself drooling over your lovely pictures. I love kumquat for its bitter and sweet taste. We have a tiny kumquat tree in the backyard but for some reason, it always fails to produce any good sized fruits. But its fragrant flowers are just divine.

    Happy Chinese New Year!!!

  5. Hi verano~

    Happy Chinese New Year =)

    Oh, it must have been a memorable trip! I would have brought the whole Paris back with me!

    Really?! Kumquats in abundance here? Where you in Southern California though? Now is citrus season so I’ll look around Whole Foods and see.

  6. 過客~


    how was your new year?
    嘿...年30晚stayed at home但係初一就上0左Napa Valley買酒啦! 拎0左成case返屋企for weekend 0既開年飯 =]

  7. Hi Blue~


    Wish your mom a happy birthday! I have been going to people's house non-stop 拜年!How was your new year?

  8. Hi butterfly~

    Happy Chinese New Year! Did your boy get a lot of red envelopes?!

    I love kumquat too! They are like snack, pop and chew=) I have a lemon tree, grapefruit tree and tangerine tree in the back yards but never had a kumquat tree before. Maybe I should try growing my own.

  9. 哩個小妹妹吔...:S 好啦..利是欠住先啦...嘻嘻。

    新年都無嘜特別, 這是有 d 被小朋友打劫的感覺 XD

    嘿嘿...一想起 Napa 的紅、白酒就...正呀 ;))


  10. These look so good!!!!!!!!!
    I wish I could have some = D

    and 新年快樂, 鼠年來拉 !

  11. 過客 =)


    I'm a step closer to my Nikon camera...哈哈哈~~~

  12. Milli~

    I hope you had a great lunar New Year holiday! Did you bank in lots of $$$?

    I am back in a mood to whip up goodies but I don't have the time ~0~ February is so pack!

    DB Feb challenge?! 努力!努力!

  13. Happy Chinese new year Vi!!!
    How's your Chinese new year? Mine is very fatty XD You may noticed I have been diving for a while, yes, I was too busy eating in HK XD

  14. oh~ that's right. Silly me. haha.. ^^"
    It's S. Cali where we usually go and find kumquats in abundance. You're in the bay area.
    (Still Cali though, so you should be able to find them? Kumquats are in season from late autumn to winter.)

    Happy Valentines Day! ^^

  15. yujai~

    Happy Chinese New Year & ♥♥情人節快樂♥♥
    Gees, you must be well rested since you been M.I.A around x-mas! I am so envi♥us of you~

  16. Verano~

    ♥♥happy V-day♥♥
    I have been looking in the produce section in Whole Foods but they are no where in sight >__<

  17. you did?! awww~~~ :)
    At least you had the foresight to haul some back from NYC. (smart girl!)

    I'm thinking about growing some... @@

  18. Is this Kumquat preserved fruit or fresh ones ? I thought it'll be bitter..1st time visit yr blog..I'm wordless.. you're really talented in both language..

  19. 我跟你個食譜煮糖漬柑桔, 但係唔知點解越煮越多水? 請問係咪會咁架?

  20. Hi AK~

    Thank you for your kind note♥

    The kumquats were fresh before hand then I briefly cooked it and soak them for 2 days to make the compote. It is not bitter but sweet with a slight tart note! You said this is your 1st time visiting, I hope this is not your last ^0^

  21. Anonymous =)

    正常0架~糖漿應該係金桔既3-4倍,浸住d金桔就perfect0拉 =)

  22. 請問你金桔浸糖水過夜時用不用蓋上煲蓋呢?謝謝.

  23. Hello~


  24. 好想整果個桔香小蛋糕呀...不過又冇


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