Curious about compote

Came across a kumquat pound cake recipe and have to boiled fresh kamquat in syrup and left overnight in room temperature. So happen that kumquat is in session, why not give it a try. The problem is that when left boiled kumquat compote in room temperature, I have tiny little black 'visitors' came visiting...lining up, guess can't resist the fragant smell ... ha!ha! luckily the pot cover was tight, no damage was being done. We quite like the citrus taste in the cake.

Extract from http://fayexi.spaces.live.com/blog/cns!6EBAB3917F1F4A54!906.entry


Kumquat pound cake (adapted from The dessert book)

50g Kumquat compote 糖渍金橘
50g unsalted butter 无盐奶油
75g Confectioners' sugar 糖粉
90g whole eggs 全蛋
35g flour 面粉
0.7g Baking powder
50g almond flour 杏仁粉
Diced almonds for sprinkle 杏仁粒撒在蛋糕表面
Kumquat compote,for garnish 糖渍金橘用于表面装饰
Mandarin brandy for blushing 橘子白兰地刷在蛋糕上

1. Sift together flour, baking powder and almond flour. Generously brush tins with butter.
2. In a food processor, chop kumquat compote coarsely, transfer to a bowl.
3. In the food processor, add butter and sugar, and process for 7 to 8 seconds. Grandually add egg dan flour mixture, pulsing until just incorporated fot 5 to 6 seconds, after each addition. Don't over-mix, because batter will become too soft.
4. transfer this batter to the kumquat, and fold until incorporated with a spatula.
5. Pour batter into a pastry bag without tip, and tube into each tin. Lightly tap tins. Arrange some slices of kumquat and diced almonds on top. Bake in a 170℃/340℉oven,until a cake tester inserted into the centers comes out chean, about 25 minustes.
6. Remove from tins and transfer to a wire rack; let cool. Brush cakes with brandy, and sprinkle confectioners' sugar. Garnish with kumquat compote.

Kumquat compote

200g kumquats 金橘
200g sugar 糖
200g water 水

1. Wash and pat dry kumquats. Remove calyces,and cut in half horizontally; pit with a fork.
2. Bring sugar and water to a boil, and add kumquats. Cover with a paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat, and set aside at room temperature overnight.
3. Reheat only poaching liquid to a boil, and return over to kumquats. Leave overnight. Refrigerated in a container up to 1 week.