The most time consuming part of this recipe for me, was quartering the kumquats and taking all of the seeds out. Dear Kumquats, why so many seeds for such a tiny fruit? Other than that, this is a pretty simple recipe.
The flavor is so great. I love the tartness of the glaze. It goes so well with the light sweetness of the cake. This is a home run, for me!
Kumquat-Cardamom Tea Bread
This recipe makes two tea breads- keep one and give the other as a gift. Since the pale orange-colored kumquat icing adorning the bread is so pretty, just place the bread in a clear cellophane bag, available at some kitchen-supply stores, then tie on a bow. A touch of instant iced tea powder adds an intriguingly subtle flavor, but it is optional. Makes 2 loaves.
2 cups stemmed, quartered, and seeded kumquats; plus 2 kumquat, sliced thinly
Nonstick vegetable spray
3 cups unbleached all-purpose flour
2 teaspoons instant iced tea powder (optional) *I left this out*
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons coarse kosher salt, divided
1-1/4 cups sugar
3/4 cup plus 1 Tablespoon corn oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in juice
1 cup walnuts, toasted, chopped *I used pecans because I had them on hand*
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 Tablespoon fresh lemon juice
Place quartered kumquats in processor, puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Position rack in center of oven; preheat to 350ºF. Spray two 8-1/2x 4-1/2x 2-1/2-inch meat loaf pans with nonstick spray. Combine flour, tea powder (if using), baking powder, baking soda, cardamom, and 1-1/2 teaspoons coarse salt in medium bowl; whisk to blend. Using electric mixer, blend 1-1/4 cups sugar and oil in large bowl. Beat in eggs 1 at a time, then vanilla, 2/3 cup kumquat puree (*this should be the remaining amount of kumquat puree*), and pineapple with juice. Gradually add dry ingredients, beating until just blended. Fold in walnuts. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool in pans on rack 5 minutes. Turn cakes out. Place cakes, top side up, on rack and cool.
Place reserve 1/3 cup kumquat puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and remaining 1/2 teaspoon coarse salt. Spread glaze over cakes. Top with kumquat slices. Let stand until icing sets.
Do ahead: Can be made 1 day ahead. Wrap in foil; store at room temperature.
If you haven't gone out to purchase this cookbook yet, you should! I am very pleased with the recipes, so far. I prefer physical books, but this also comes in kindle form. The book is super on sale right now!: Bon Appetit Desserts. I am not endorsed by Bon Appetit at all, I just like to share about things that I like.
*Photo taken by me.*