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.

糖漬金桔

24粒 金桔　
2杯 砂糖
1½杯 水

作法：
把金桔洗乾淨﹐抹乾﹐去蒂﹐橫的切成兩半﹐再用叉子去籽。將水和砂糖裝進小鍋裡﹐開中火煮沸﹐把金桔加進去﹐用一片*紙巾覆蓋在金桔上﹐繼續煮兩分鐘﹐離火﹐在常溫中放涼置一晚。
丟掉紙巾﹐把金桔撈出來﹐僅加熱糖漿﹐煮沸後熄火。此時才將金桔放回糖漿中﹐在常溫中放置一晚。把糖漿倒掉﹐倒進密閉容器中﹐可冷藏存放一個星期。

*紙蓋的作用是要使金桔沉入鍋內﹐完全浸泡在糖漿裡。

桔香小蛋糕
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

裝飾用糖漬金桔﹑開心果仁碎

事前準備:
- 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。

要注意什麼呢?
- 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﹗

混合篩過杏仁粉﹑麵粉﹑泡打粉﹐備用。用食物處理器將糖漬金桔磨打約一分鐘後﹐移至碗中﹐備用。把糖﹑奶油放入食物處理器﹐打至融合後﹐分數次加入蛋汁﹐每加一次攪打數秒至融合。小量地加入混合篩過後的粉類﹐每加一次都必須確實攪打均勻(8秒左右)﹐至呈順滑麵糊狀。將麵糊倒進裝有金桔粗泥的碗中﹐用橡皮刀源邊往下刮翻拌勻。將麵糊倒入沒有擠嘴的擠花袋裡﹐擠進烤模中至約六分滿﹐輕輕叩幾下釋放氣泡﹐再放兩塊糖漬金桔在上。

放進預熱過的烤箱裡﹐烘烤約25分鐘至金黃色。用竹籤插入中央﹐慢慢拔出時不會沾黏﹐就烤好了。從烤箱取出﹐擺在網架上放涼後﹐翻轉倒扣。蛋糕脫模後﹐整個放涼。在放涼的蛋糕表面刷一點橘味白蘭地酒。在蛋糕上擺一些金桔﹑撒些開心果仁碎或撒上糖粉裝飾。