The weather here lately has been unusually warm for February. A month ago we had the biggest snow storm in years, and this month we are having temperatures in the high 70′s with sunshine! I’m not sure how long it will stick around, but in the meantime I’m taking advantage of this early spring by enjoying daily walks and open windows. Oh, and this cake.
The citrus selection is slimming down a little since the season is wrapping up, but before it was gone completely I knew I wanted to try out a recipe using kumquats. They really are so cute and tasty, but I haven’t found many ways to use them in recipes. Yesterday the idea came to me that maybe I could make a cake reminiscent of a lemon pound cake, but using kumquats. Since you can’t exactly get much juice from these little guys and zesting would be a pain, why not use the whole thing? So that’s what we’ve done here. I used Ina Garten’s Lemon Yogurt Cake recipe as a platform, and went from there. This citrusy dessert is super moist and delicious, and really is fitting for this lovely weather.:)
Has anyone else had many experiences baking/cooking with kumquats? I’d love to hear!
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup cane sugar
3 large fresh eggs
1 & 1/2 cups kumquats, cut in half with seeds removed
1/2 teaspoon pure vanilla extract
1/2 cup coconut oil
For the glaze:
3/4 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Place kumquats and sugar in a food processer and pulse until smooth. Transfer kumquat/sugar mixture into a large bowl and stir in the yogurt, eggs, and vanilla. In a seperate bowl, sift together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the coconut oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for about 10 minutes. Carefully place on a baking rack over a sheet pan to cool completely.
For the glaze, combine the confectioners’ sugar and lemon juice and drizzle over the cake.
Yields 1 loaf