I’m in the kitchen again, and this time it’s an afternoon dessert treat with my favorite orange fruit, kumquats. Not only does it look spectacular in arrangements, but also on the plate. It’s a simple gluten-free recipe and so delicious. Pairs nicely with a cup of tea or a nice glass of wine with flavors of spring flowing out of your mouth. Enjoy!
For the cakes:
1/2 cup brown rice flour
1 teaspoon gluten-free baking powder
pinch of salt
1 stick unsalted butter at room temperature
4 medium eggs
1 cup ground unsalted almonds
1/2 cup reserved kumquat compote (recipe follows)
1 1/4 cup powdered sugar, unsifted
Sift together the flour, baking powder and salt. Reserve.
Butter the insides of cupcake tray (your preference) and place on a baking sheet. Reserve. Heat the oven to 350F.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and ground almonds and mix another 30 seconds. Fold in the kumquat compote with a spatula. Divide the batter in between your prepared tin, top with either fresh or poached kumquat slices and bake for 10-15 minutes until golden brown.
For the kumquat compote:
1 cup kumquats, halved and seeded
1 cup maple syrup
3/4 cup water
Place the kumquats, sugar and water in medium saucepan over medium high heat and slowly bring to a boil, stirring to dissolve the sugar. Turn the heat down and simmer for about 10 minutes, covered, until the kumquats are translucent. Remove from the heat and cool to room temperature.
Once cooled, drain the kumquats from the syrup, reserve a few slices and puree in a food processor adding 2 tablespoons to 1/4 cup of the reserved syrup as you go along. (it should look and feel like thick marmelade). Reserve.