Kumquat, Mandalina Pound Cake

Who wouldn't want to wake up to a freshly baked pound cake for breakfast?

Our first guests of 2012 arrived today, so I figured I should bake a special treat for them. I've been dying to use the candied kumquats I bought at the Yalıkavak Pazarı near Bodrum. I decided to make a variation of my favorite Meyer Lemon Pound Cake and use kumquats and mandalina (mandarins) in place of the Meyer Lemons.

The candied kumquats had an intense citrus flavor similar to candied orange peel, but a bit more unique. The only other way I've candied and preserved kumquats is in a simple syrup. I love the flavor of kumquats, but I hate all the tiny seeds.

Sliced candied kumquat. I did have to remove the larger seeds as I was slicing.

If you are fortunate enough to find candied kumquats or make them yourself, by all means, then use them in this recipe. Otherwise, candied orange or lemon peel also will work wonderfully here. I especially liked seeing the bright orange slivers throughout the cake slices.

We couldn't wait to try the pound cake, so we each enjoyed a slice for dessert tonight. The pound cake will probably make its way around the breakfast table too. Tangy, citrusy and delicious!

Afiyet Olsun!

Kumquat, Mandalina Pound Cake

(Adapted from “The Dessert Bible” by Christopher Kimball)

Ingredients:

8          oz.       (250 g.)            unsalted butter at room temperature

1 ½      c.         (350 g.)            granulated sugar or vanilla sugar*

3          ea.                                zest of mandalina (mandarins), finely grated

5          ea.                                large eggs at room temperature**

1 ¾      c.         (260 g.)            Turkish all-purpose flour (use only 1 2/3 c. if in the U.S.)

2          T.                                 fresh mandalina juice

scant 1/2 c.      (100 g.)            candied kumquat or orange peel, diced small

Glaze:

As needed                               powdered sugar and fresh mandalina juice

1. Preheat the oven to 350 F/175 C.

2. Grease or pan-spray a standard metal loaf pan. Set aside.

3. Place the butter into a metal mixing bowl. Using a hand mixer or a stand mixer beat the butter until smooth and creamy.

4. Gradually add the sugar and beat until the butter turns almost white and is very fluffy, about three to five minutes.

5. Next, add the mandalina zest. Then, add the eggs one at a time, mixing until incorporated. The batter should look smooth.

5. Add the flour in three parts, folding it into the batter with a large rubber spatula, making sure the batter is well mixed. Lastly, add the juice and the candied citrus.

You should end up with a perfectly smooth cake batter.

6. Pour batter into the prepared pan. Bake the cake for 1 hour. The top will split open and be nicely browned. Insert a toothpick or metal cake tester to see if the cake is done. If not, continue baking and check every five minutes. (My cake needed to bake 10 more minutes.)

7. When cake is done, run a knife around the edges and turn out onto a metal cooling rack. Let cool for about 1 hour before adding the glaze.

To make the glaze:

Add approximately, 1 cup of powdered sugar into a small mixing bowl. Then, slowly drizzle in mandalina  juice and whisk until the glaze is thoroughly combined. Adjust the consistency of the glaze by adding more sugar or more juice as needed. Pour over the top of the pound cake after it has cooled.

* I make my own vanilla sugar by grinding dried, leftover vanilla beans with granulated sugar in the food processor. Sift to remove the larger pieces. You can substitute vanilla sugar in most baking recipes.

**If the eggs are not at room temperature, place them in a bowl of hot water until they feel warm. Cold eggs could make the batter look grainy and separated.