Candied Kumquats For Sour Lemon Cake Recipes

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CANDIED KUMQUATS OR MEYER LEMONS



Candied Kumquats or Meyer Lemons image

Provided by Cathy Barrow

Categories     project, dessert

Time 1h

Yield 1 to 1 1/2 pints

Number Of Ingredients 2

1 pint kumquats or 4 Meyer lemons
1 1/2 cups sugar

Steps:

  • In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
  • In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
  • Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
  • Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
  • Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 1 gram, Carbohydrate 297 grams, Fat 3 grams, Fiber 23 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 273 grams

CANDIED-LEMON POUND CAKE



Candied-Lemon Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 slices of pound cake

Number Of Ingredients 8

2 sticks salted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 lemons
3 large eggs, plus 1 egg yolk, at room temperature
1/4 cup plus 3 to 4 tablespoons heavy cream
2 1/4 teaspoons pure vanilla extract
1 1/4 cups organic cane sugar
3/4 cup confectioners' sugar

Steps:

  • Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and dust with flour, tapping out the excess.
  • Grate the zest of 1 1/2 lemons and remove the remaining zest in wide strips with a vegetable peeler. Juice both lemons into a small bowl; set aside.
  • Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl, then beat on medium-high speed until pale and fluffy, 6 to 7 minutes, adding the grated lemon zest after about 5 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl; increase the speed to medium and beat until fluffy, 15 to 30 seconds.
  • Transfer the batter to the prepared pan and smooth the top. Bake until golden and the top springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
  • Meanwhile, make the lemon syrup: Bring a small saucepan of water to a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat twice, using fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe out the saucepan.
  • Thinly slice the lemon zest strips and return to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. Strain the syrup through a fine-mesh sieve; reserve the syrup and candied zest.
  • Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. Poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely.
  • Make the glaze: Combine the confectioners' sugar, 3 tablespoons heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and top with the candied lemon zest. Let set at least 20 minutes.

ORANGE CHEESECAKE WITH CANDIED KUMQUATS



Orange Cheesecake with Candied Kumquats image

Provided by Sarah Patterson Scott

Categories     Cake     Dessert     Bake     Thanksgiving     Cream Cheese     Orange     Vanilla     Kumquat     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Candied Kumquats:
2 cups water
2 cups sugar
1 vanilla bean, split lengthwise
9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed
Crust:
2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor)
1/3 cup (packed) golden brown sugar
6 to 7 tablespoons unsalted butter, melted
Filling:
1 cup fresh orange juice
1 cup sugar, divided
2 tablespoons finely grated orange peel
4 8-ounce packages cream cheese, room temperature
1 cup sour cream
3 tablespoons all purpose flour
1/4 teaspoon salt
5 large eggs, room temperature

Steps:

  • For candied kumquats:
  • Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes. Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup. Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.
  • Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
  • For filling:
  • Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.
  • Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
  • Bake cake until just set in center, about 1 hour 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.
  • Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
  • The KUMQUAT SYRUP is perfect with the cake-but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.

KUMQUATS



Kumquats image

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories     Desserts

Time 35m

Yield 16

Number Of Ingredients 3

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

Steps:

  • Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

SOUR LEMON CAKE



Sour Lemon Cake image

This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift-if you can resist eating it yourself.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 6-inch round cakes

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, plus more for pan
3 cups sifted all-purpose flour, plus more for pan
1 1/2 cups sugar
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Zest of 2 lemons
1/3 cup Cognac
1/3 cup lemon juice
1/2 cup sugar
24 Candied Lemon Slices
Candied Kumquats for Sour Lemon Cake

Steps:

  • Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
  • In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
  • Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
  • Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

CANDIED KUMQUATS FOR SOUR LEMON CAKE



Candied Kumquats for Sour Lemon Cake image

Garnish Martha's Sour Lemon Cake with these delicious candied kumquats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 2

2 cups kumquats, washed
2 cups sugar

Steps:

  • Using a needle or a toothpick, prick small holes in kumquats all around; set aside.
  • Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours.
  • Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight.

CANDIED KUMQUATS RECIPE



Candied Kumquats Recipe image

Learn how to make and use candied kumquats, also called calamondin or kumquat glass; kumquat recipe.

Provided by Leda Meredith

Categories     Dessert     Ingredient     Candy

Time 1h25m

Yield 24

Number Of Ingredients 3

12 kumquats
1 cup sugar
1/2 cup water

Steps:

  • Wash the kumquats. Slice them crosswise into thin rounds (no thicker than 1/16 inch). Remove and discard any seeds as you come across them. Put the kumquat slices into a bowl.
  • In a small saucepan, make a simple syrup by bringing the sugar and the water to a simmer over medium heat. Stir constantly until the sugar has completely dissolved.
  • Pour the still warm simple syrup over the kumquat slices in the bowl. Stir gently to make sure that all of the kumquat rounds are coated with the syrup. Let the fruit sit in the syrup at room temperature for 1 hour.
  • Preheat oven to 175F. Alternatively, you could use your dehydrator set to 155F (expect a slightly longer drying time).
  • Drain the kumquat pieces in a colander set over a large bowl (be sure to save the delicious citrus-flavored syrup for another use-try it in cocktails or use it to make preserved whole kumquats).
  • Line a baking sheet with parchment paper. Spread the syrup-coated kumquat slivers out on the sheet in a single layer with none of the pieces touching. Bake the sugared kumquat for 1 hour and 10 minutes.
  • Take the baking sheet out of the oven. Turn over each piece of candied kumquat. Yes, this part is a bit labor intensive. Trust me, it's worth it. Bake for another 10 minutes.
  • Let the candied kumquat pieces cool completely before transferring them to storage containers. They will keep for several months if stored away from moisture and heat. ​ Additional serving suggestions:

Nutrition Facts : Calories 81 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 17 g, Fat 0 g, ServingSize 1 bowl (24 servings), UnsaturatedFat 0 g

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