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.

testing on a new toy

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Still have raspberry puree and cream cheese and decided to make tarts using flexipan which I have bought recently. Did not purchase a cutter, I use plastic rings to make into a cutter, it just a temporarily solution because the ring is too soft. Back to the drawing board to make a new cutter if I wanna use the flexipan to make tarts again.
Quite satisfied with today's bake and my very first tart, the raspberry puree does give a little sourness and omph to the cheese cream mixture, I quite like it, if I am going to bake this again, I put in more raspberry puree. yum yum ,,,,,,,

Cake for a friend

Had balance chocolate genoise cake stored in the freezer, made a black forest cake again, this time I made into a heart shape which is smaller. Creaming a heart shape is not easy, anyway it's a good practise for me to perfect decorating a cake. I myself don't eat so much cake, luckily I got good neighbours that are willing to be my tester. Yeah... :) going to give to a friend tomorrow.

Not So Perfect

Bake a black forest cake today and was experimenting with the whipped cream and was having problem. Bought 2 types of whipping cream, less fat & more fat, mixed both cream on a 50% basis and I can't get the correct constituency of the whipped cream, not to waste it, use it to cream the cake and put into the freezer.. ha! ha!
by force to harden the cream.
Give it to my buddy, luckily her family likes it, despite of the looks on the cake.
My husband always said " kiang de hor mai kei kan" a lesson to be learnt.
For me, venture then you will know, I like to try out things...

Teh Tarik

Red Tea Fudge Cake
Trying to remember the taste of the cake that I have learnt, I dig out my recipes and practice, and I have started a blog as sort of my diary to help me remember.
After attending Daniel Tay's strawberries and I use the same method of whisking the batter from Max to Med speed and I loved it, the sponge was fluffy and soft. What I told my friend, the money is really worth learning. It's a skill to be kept.
When I tasted this cake, it reminds me of sarabat stall 'teh tarik', strong taste of the tea in which I have infused together with fresh milk and made into pastry cream to sandwich in between layers of chocolate cake and topped with chocolate fudge.