Jane’s Sweets & Baking Journal -- janessweets.blogspot.com -- April 2012

(This recipe has been adapted from the blog, Tartelette, at this URL: http://www.tarteletteblog.com/2010/12/recipe-gluten-free-kumquat-almond-cakes.html

Tartelette notes in her post that she adapted the recipe from Hidemi Sugino; her post is titled “Poached Kumquat and Almond Cakes.”)

Kumquat Tea Cakes

Preheat oven to 350 degrees. Butter and lightly flour (or use baking spray on) twelve small brioche, financier, or muffin tins.

Ingredients for batter:

1/4 cup all-purpose flour, unbleached

1/4 cup spelt flour

1 cup almond flour (aka almond meal/finely ground blanched almonds)

1 pinch of kosher salt

1/2 tsp. baking powder

1/2 cup unsalted butter, softened

1 and 1/4 cup confectioners' sugar (not necessary to sift, but I'd whisk/pinch out any big lumps)

4 large eggs

1/3 to 1/2 cup kumquat compote (recipe below)

About 2 Tbsp. sanding sugar or granulated sugar, if you prefer, to sprinkle atop the unbaked cakes

Ingredients for kumquat compote:

1 cup of clean, ripe kumquats, seeded and sliced

3/4 cup granulated sugar

1 cup water

To make the compote:

Heat the sliced, seeded kumquats slowly in a medium-size sauce pan along with the sugar and water over medium heat, stirring periodically, until the mixture just comes to a boil and the sugar is dissolved. Lower the heat and simmer until the kumquats appear translucent (you'll know it when you see it); this might take 15 minutes or so. Put all of the kumquats into a small bowl with only about 1/4 cup of the sugar syrup (the rest of the syrup can be discarded or saved in the fridge to use for another project). Refrigerate until cool, then puree by pulsing in the small bowl of your food processor. The puree will still contain visible pieces of peel, and that's what you want. Set this aside as you begin to prepare the batter.

To make the batter:

In a medium bowl, whisk together the all-purpose flour, spelt flour, almond flour, salt, and baking powder. Set aside.

In the large bowl of your mixer, using the paddle attachment, beat the butter and confectioners' sugar on medium speed for a few minutes (start on low for several seconds so the sugar doesn't fly all over), until just fluffy. Pour the eggs in one at a time, mixing thoroughly for a minute or so after each addition and stopping to scrape as needed.

On low speed, add in the flours and mix only until combined--about 30 seconds or so. Take the bowl off the mixer and use a spatula to fold in three quarters of the kumquat compote; reserve one quarter of the compote to dab onto the top of the batter before the cakes are baked.

Portion the batter evenly into your prepared tins. Dab a bit of the reserved compote on top of each, and sprinkle a generous pinch of sanding sugar or granulated sugar over that.

Bake the cakes for about 15 minutes, or until they're lightly golden and the sides have begun to pull away from the tins. Let them cool a few minutes in their tins before removing them from the pans to a cooling rack.

Sprinkle the cakes lightly with confectioners' sugar when cool. Best the first two days.