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Rum Soaked genoise, candied kumquats, creme fraiche cream

Kumquats are in season now and my friends gave me a lot of kumquats which I can't consume them fast enough.   Since I don't want them to go to waste so I am making a cake with candied kumquats.

The cake turned to be moist and really delicious.


The complaint I got is there is not enough kumquats.  Everybody is telling me to double the portion next time.


I also enjoyed the creme fraiche cream. It is a bit tangy and it goes well with the candied kumquats.

The kumquats are sweet but there also a hint of saltiness.  Love it.


Preparation work..


For the cake:

1 1/4 cake flour

1/8 teaspoon salt

5 large eggs

2/3 cup sugar

1 teaspoon vanilla

5 tablespoons unsalted butter melted and cooled

For the candied kumquats:

1 cup water

1 cup sugar

1/8 teaspoon salt

3 cups fresh kumquats

Save 5 kumquats whole for decoration

For the creme fraiche cream:

1 cup of creme fraich2

1 cup of whipped cream

2 tablespoons of sugar

a pinch of cream of tartar

Rum Syrup:

1/2 cup of sugar

3/4 cup water

1/3 cup of rum

Put the eggs, sugar and vanilla in a mixer.

Beat together at high speed until triple in volume-about 7 to 8 minutes

The mixture should form a ribbon.

Sift together flour an salt

Pour 1/3 of the flour mixture over the batter

Fold in gently but thoroughly with a rubber spatula.

Repeat the process twice until all the flour is incorporated.

Melt the butter ahead and let it cool down.  Once it is cool pour in over the batter.

Fold in gently but thoroughly.

Pour batter into a butter 10 by 2 inch round cake pan.

I forgot to line the cake with parchment paper but you should as it will lot easier to un-mold the cake,

Pre-heat oven to 350 degrees.  Bake of 30 to 40 minutes.

Insert a wooden stick in the middle of the cake and it should come out clean.

Cutting the kumquats into quarters and I am trying to remove all the pits.

In a small sauce pan, heat the water, sugar and salt.

Bring it to a boil, reduce the heat an simmer.

Add the kumquats to the pot.

Simmer uncovered until tender about 10 minutes.

Transfer the kumquats to a bowl using a slotted spoon- set aside


For the rum syrup

Add the water, and sugar in a small pot.  Bring it to a boil

Once the sugar is completed dissolve pour it in a bowl-  let it cool down

Pour the rum and mix it together.

Trim the cake evenly.

Pour all rum syrup into the cake and let it absorb.

Make the creme fraiche cream.

Add the creme fraiche, whipped cream, sugar, and cream of tartar in a large bowl and whipped until medium peak.

Put the cake on a plate and line the it with paper.  Spread the cream all over the cake.

Put the remaining cream in a piping pipe and pipe what ever pattern you desire.

Piping done!

Adding the candied kumquats in the center of the cake.

Cut the 5 fresh kumquats that you reserved whole and use them to decorate your cake.

Refrigerate until ready to serve.


Filed as: Cookies/cakes

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