You won't know and believe how much I love Kumquats! It is so delicious when you use this in your bakes and trust me, it is heavenly delicious! Earlier this year, I have made this Kumquat Almond Teacakes and it is so yummy and delicious that how I wish I could get kumquats all year round.
I have made one batch of Kumquat Almond Teacakes and gave to my relatives last week and now using some of the kumquat puree, I made Kumquat Madeleines!
Recipe adapted from @kokken
Ingredients 100g unsalted butter
4 large eggs
65g castor sugar
78g all purpose flour
37g ground almond
3g baking powder
40g kumquat puree
Method
Sift flour, ground almond and baking powder together.
Sift flour, ground almond and baking powder together.
Add sugar to the sifted
powder and mix well.
In a mixing bowl, whisk eggs till foamy, add dry ingredients to eggs to blend well.
In a mixing bowl, whisk eggs till foamy, add dry ingredients to eggs to blend well.
Add kumquat puree.
In the mean time, heat butter until butter boils and brown.
Add hot butter slowly into batter and mix well.
In the mean time, heat butter until butter boils and brown.
Add hot butter slowly into batter and mix well.
Spoon batter in a greased
and floured madeleine mold.
Bake for 7 minutes at 220C.
See the slight humps, and according to some recipes that called for with or without baking powder, Chef David Lebovitz quotes "The question of baking powder is up to you. If you use it, there's a
greater likelihood they'll be a hump and the cakes will be fuller and
plump. But some say baking powder shouldn't even be in the same room
with madeleines, so I'll leave that decision up to you."
This is the Kumquats and if you like to try and use this in your bakes, I highly recommend you to try the Kumquat Almond Teacakes first.
Madeleines just reminded me of when I was working in KL, there is a new lady boss join in the company and she got all mixed up and confused of the 100 over staff's name who is who...and called me "Madeleine"..... !!
