Friday, February 13, 2015

Kumquat Preserve Butter Cake

It is interesting how people love having layered cakes during Chinese New Year. Yes, I am talking about Kueh Lapis. Don't get me wrong, I love lapis cake, but it is so time consuming and tedious to bake that I always shy away from it. The only time I taste it is when I visit other friends or relatives, or when my dear sister buys me one haha! And don't get me started on the calories! 

Anyway, I always opted for baking some other cakes every year. And this time I decided to try something citrus in lieu of the seasonal fruit, kumquat! Maybe Mandarin oranges next year mmmm... :P

So here we have it, Kumquat Preserve Butter Cake:
I got the inspiration to make Kumquat preserve from Wendy, Table For Two or More Thanks Wendy! Hers is marmalade version which she blends the sweetened kumquat halves. But I kept mine as halves and used it as topping for the cake. :)

Anyway here is the recipe for easy reference:

 Kumquat Preserves:
250g kumquats
250ml water
125g sugar

  •  Wash the Kumquats and half them. Remove all the seeds.
  • In a heavy duty sauce pot, place all kumquat halves and sugar in. Then add in the water and bring to a boil. Then simmer the mixture for 15 to 20 minutes.
  • Cook till the kumquats are soft. Let cool before putting them in to clean sterilized jars.
I actually made this 2 weeks ahead when the kumquats were on sale. :D 

Now the  fun part, baking the butter cake! :9 Here is my recipe:
Ingredients for an 8" by 8" by 3" square size cake
250g unsalted butter, room temperature
150g caster sugar
5 large egg yolks
Zest of one orange
1 vanilla bean pod's seeds (or you can use pure vanilla extract, 1 tsp)
 250g cake flour
100ml fresh whole milk
1/4 tsp salt
1/2 tsp baking powder
5 egg whites
50g caster sugar

  • In a big mixing bowl, place the butter and caster sugar in and beat till light, fluffy and not grainy.
  • Add in one egg yolk at a time and continue beating after each addition.
  • Next you add in the the orange zest, vanilla bean seeds and continue to beat the mixture.
  • Shift in cake flour, salt and baking powder.  Continue to mix.
  • Then lastly add in the milk and combine. Then set aside and work on the egg whites.
  • Preheat the oven to 175C and grease and lined a 8"by8" square pan with parchment paper.
  • In another mixing bowl, add in all the egg whites and beat till foamy. Add in all the sugar and beat at high speed till stiff peaks.
  • Then combine the egg white mixture in 3 separate portions, fold in gently.
  • Then pour the batter into the prepared cake pan. Now you can top the cake batter with the Kumquat halves.

  •  and bake in the preheated oven for 50-60minutes, testing with toothpicks to make sure it comes come either clean or fine crumbs.
  • Remove from oven and let cool in the pan on a rack for 15 minutes before removing it or cutting it.
I cannot begin to tell you how awesome my kitchen smell at that moment. :) Love baking butter cakes and citrus ones are even more wonderful!

Thin crusty sides which is perfectly browned and moist fluffy center with juicy kumquat halves to surprise you in some bites, :9
Yeah, I had to add in this close up shot of the bitten cake to show you how fluffy, moist and amazing this cake is heehee. :D Convinced? Try it then and also wowed your friends and relatives when you serve this up during the Chinese New Year gatherings. Wheeee!

Okay folks, got a midnight movie to catch...till next time, happy baking and eat well!

1 comment:

Angie's Recipes said...

Kumquats are quite expensive here. Your butter cake has a very beautiful and light texture...almost like chiffon. Excellent!