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Kumquat-Cardamom Tea Bread

Kumquat-Cardamom Tea Bread


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Ingredients

  • 2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
  • Nonstick vegetable oil spray
  • 2 teaspoons instant iced tea powder (optional)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons kosher salt, divided
  • 3/4 cup plus 1 tablespoon corn oil
  • 2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple in its own juice
  • 1 cup walnuts, toasted, chopped
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • 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 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons 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, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.

  • Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.

  • Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Recipe by Mary Corpening Barber, Sara Corpening Whiteford,Reviews Section


Watch the video: How to Make Kumquat Marmalade. Small Batch Canning (June 2022).


Comments:

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  2. Migal

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