I decided to bake this delicious bundt cake just so I could use my newly bought silicon bundt mould:P I have recently cooked a jar of kumquat compote using a recipe taken from Wendy's blog (yes, I love using recipes from her blog). I use a basic butter cake recipe and loosely substitute some ingredients for this cake.
Looks promising! The mould is very soft and I half expected it to melt during the baking; I keep checking on it:P
Ok for the recipe:
- 250 g salted butter, at room temperature, plus extra for greasing
- 250 g caster sugar
- 4 large eggs
- 250 g self raising flour
- 85 g kumquat compote (diluted slightly with 2 tablespoons of water)
- Preheat oven to 170C. Grease bundt cake mould lightly with butter (I wasn't sure if I need to do this or not but did it anyway:P)
- Using an electric whisk, cream the butter and sugar together until creamy. Beat in the eggs, one at a time, beating very well between each one. Add a spoonful of flour with the last egg if the batter started to curdle. Add the flour and mix in well. Then slowly mix in the kumquat compote.
- Transfer mixture into the prepared mould and bake for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean.
- Leave the cake, to cool before turning out on a wire rack. I used a simple buttercream to frost it a bit.
(adapted from Wendy's blog)
Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft and pureed them.
Just unmould, I didn't turn the cake during baking, resulting in uneven baking :(
Fine crumbs, soft texture and wonderfully fragrant from the kumquat compote! Yum! I should practise more on frosting my cakes!
Last but not least, I would like to wish you all a very Happy Valentine's Day:D
Oh, and I am sending this post to Bizzy Bakes:)