Today I am posting again my Kumquat Almond teacakes. The first time I baked this teacakes is in 2012 and eversince then I will bake this every year once I could get hold the kumquats at the supermarkets.
KUMQUAT ALMOND TEACAKES
Ingredients
35gm all purpose flour
50gm ground almond
1/2 tsp baking
powder
60g butter
50gm caster sugar
2 eggs (Grade B)
60gm kumquat puree (refer
recipe below)
18 pcs
poached kumquat halves (refer recipe below).
Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy. Beat in eggs one by one, beating well after each addition. Add in the almond flour mixture Put in 2 additions, mixing well after each. Mix in kumquat puree.
Scoop the batter equally into prepared moulds and top with a kumquat half.
Bake for 12 mins (2 inch) or longer for larger tins
Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm).
Half the kumquats or thickly sliced into 4 slices and remove seeds. Put the kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be spread on toast.
Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy. Beat in eggs one by one, beating well after each addition. Add in the almond flour mixture Put in 2 additions, mixing well after each. Mix in kumquat puree.
Scoop the batter equally into prepared moulds and top with a kumquat half.
Bake for 12 mins (2 inch) or longer for larger tins
Kumquat compote
20 kumquats
Sugar
Water
Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm).
(* Based on my experience, I suggest to use less water for making this compote jam... as once the sugar diluted it will be more watery. )
Half the kumquats or thickly sliced into 4 slices and remove seeds. Put the kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be spread on toast.
You don't need to push the
kumquat slightly in to the batter as it will sunk down as they bake in half way
😋. Just place it on top of it.
Yummy yummy YUMMY !!!
