cure for the common… cake

What do you do when you end up with a surplus of kumquats taking up space in your fridge?kumquat.jpg

Sure, you could certainly… well, just eat them. Delicious, sweet and sour, and packed with awesome health benefits, including essential oils and fiberpotassiumcalciumvitamin C, beneficial fats, and vitamin A. Some of those benefits include aiding digestion (they pack a whopping 10g of fiber per 8 kumquats); boosting immunity (perfect for flu season!) and skin, hair and vision health..  and more!

Instead of only eating the small produce section that’s been accumulating in my fridge, I got to Googling and stumbled on a delicious-sounding cake from Carroll Pellegrenellion The Spruce: Tangy Kumquat Bundt Cake with Kumquat Glaze

The use of a kumquat puree really intrigued me – I love that the entire fruit is edible!

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The result? A super-moist, tangy and delicious cake with awesome texture from the almonds (though you could certainly leave out if you prefer or have a nut allergy).

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Now, excuse me while I go grab another slice…

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Kumquat Bundt Cake with Glaze

  • Servings: 16
  • Print


Credit: thespruce.com

Ingredients

    For the cake:
  • 2-1/2 cups flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ginger (ground)
  • 1/2 cup butter (softened)
  • 1-1/2 cups sugar (granulated)
  • 2 eggs
  • 1-3/4 cups kumquat (seeded, pureed, divided)** NOTE: For me, this was equal to approximately 2 pints of whole kumquats, pureed
  • 1 cup almonds (sliced, very lightly toasted)
  • For the glaze:
  • 1 cup sugar (powered)
  • 2 tablespoons butter (softened)
  • 1 teaspoon lemon juice

Directions

    For the cake:
  1. Preheat the oven to 350 degrees F. Toast almond slices, if needed.
  2. Grease and flour a 12-cup bundt cake pan or 12-1 cup mini bundt cake pans.
  3. In a medium bowl, combine the flour, salt, baking powder, baking soda and ground ginger with a wire whisk.
  4. In a large bowl, cream 1/2 cup butter and the granulated sugar. Add the eggs one at a time, mixing after each egg. Beat the egg mixture until well combined. 5. Finally, beat in the 1-1/2 cups Kumquat Puree .
  5. Once combined, start to gradually add the flour mixture. Completely incorporate the flour into the kumquat mixture.
  6. With your hands, crush 1/2 cup of the almonds. Hand stir in the nuts into the cake batter. Carefully pour the Kumquat Bundt Cake batter into the prepared pan.
  7. Bake the cake for 50 to 60 minutes until cake tester is clean. Cool it in the pan on a wire rack for 10 minutes. Remove the cake from the pan and completely cool it before adding the glaze.
  8. For the glaze:
  9. To make the glaze, melt and cool remaining 2 tablespoons butter.
  10. In a medium bowl, combine the melted butter, 1/4 cup remaining pureed kumquats, all of the powdered sugar and 1 teaspoon of the lemon juice. Stir the mixture until sugar is completely melted. Add a little water, if necessary to get a better drizzling consistency.
  11. Once the proper consistency is acquired, drizzle the glaze on the Kumquat Bundt Cake.
  12. Sprinkle the remaining 1/2 cup (un-crushed) almond slices on top.

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A couple of notes on  my experience with this recipe, first — it took approximately 2 pints of kumquats to make the amount of puree needed for this recipe. And while, seeding and pureeing 2 pints of these little buggers might seem tedious…it’s worth it, IMO. The easiest way I found to remove the seeds without making a huge mess and losing any of that precious juice (or also losing my mind), was to cut all of the kumquats in half and then place a small strainer over the bowl of my food processor and SQUEEEEEZE. The seeds pop out rather easily (usually 3-4 a fruit) – and that way you’re keeping all that juice and pulp for the puree. 

Additionally, I tried this as a large bundt this time around and it took just over 50 minutes to cook through so I can’t comment on how long the tiny bundts might take. If you go that route, I’d suggest testing them earlier rather than later — better safe than sorry! Either way, the puree gives a lot of moisture to this cake — so could be potentially pretty forgiving.

 

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Taco Tuesday… or any day

This week’s theme? Spring cleaning…. out my freezer.

I’ll admit it. Some days, my freezer can feel like a high stakes game of Jenga. I really want that frozen pizza at the back… but is it worth disrupting the weird balance of frozen items…potentially costing myself a toe when a pack of frozen chicken comes flying out by accident!? (Yes)

From frozen veggies, to pre-made items and frozen meats that were on special — it’s chock full of awesome stuff… buuuut sometimes I forget it’s all there! This week, I decided it was time to put all my freezer items to work … just in time for me to fill it with new ones.

One thing that had spent way too long shoved in the back of the freezer was a package of Mahi Mahi Burgers from Trader Joe’s. And, yeah, they would have been really good, just grilled up according to the package directions and slapped on a bun with some arugula and avocado…. but I had bigger plans for those humble little hockey pucks.

Blackened Fish Tacos.

And, to use up the broccoli slaw that was probably teetering on the brink of it’s acceptable shelf life… I whipped up a lime, vinegar and honey slaw to go with it! Easy, peasy! I swear!

Now, I hadn’t put together a blackening seasoning before soooo… Google to the rescue. I found a relatively simple mixture on That Oven Feelin that contained spices that I already had in my cupboard…and it was used on mahi mahi — so I figured, win, win!

TACO

Blackened Fish Tacos with Honey-Lime Broccoli Slaw

  • Serves 2 

Spice mix:

  • 1 Tbsp of paprika
  • 2 tsp of dried Italian Seasoning
  • 1 tsp cayenne pepper (to taste!!)
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/2 tsp of black pepper

For the tacos:

  • 4 Trader Joe’s Reduced Carb Tortillas
  • 4 Mahi Mahi Burgers
  • Spice mix (to taste)
  • Salt (to taste)
  • Nonstick Spray

I took the four mahi burgers out of the freezer for maybe 10-20 minutes before frying up (pictures!! haha) — they were still frozen when I cooked them (as instructions indicate). I sprayed a pan with non-stick spray and sprinkled both sides with blackening seasoning and a little salt. I went a little light on the blackening seasoning this time around because I was cooking for someone who is not a huge spice fan, but I’d probably be a bit more generous with it next time.   

Follow the package instructions to cook the fish through; I turned up my heat once they were totally done to get a bit more color of the burgers.

Once done, break up the burgers into chunks and evenly split between four tortillas.

Broccoli slaw (approximately 1 cup of slaw per person):

  • 2 cups of broccoli slaw (I used Green Giant brand)
  • 1/4 cup of thinly sliced red onion (to taste)
  • Fresh parsley or cilantro
  • 1 lime (zest and juiced… approximately 1-2 Tbsp of juice)
  • 1/2 Tbsp of apple cider vinegar
  • 1/2 Tbsp of honey (can add more or less to taste, may affect point value)
  • Salt and pepper (to taste)

In a bowl, zest and juice one lime. Add vinegar, honey, salt and pepper (to taste). Whisk. Add slaw, onion and parsley. Mix together and let sit for 20-30 minutes (or longer in the fridge!).

Top tacos with broccoli slaw and any other toppings you might want (may affect points).

I will definitely be making these again — and probably spice up my toppings a bit more (I was limited to what we had in the house yesterday). Hope these spice up your Taco Tuesday… or any day of the week for that matter!

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