Best 2 Candied Kumquats For Seville Orange Chocolate Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Candied Kumquats for Seville Orange Chocolate Cake. This delectable treat combines the vibrant flavors of candied kumquats, rich chocolate, and zesty Seville oranges into an unforgettable dessert experience.
1. **Candied Kumquats:** Embark on a sweet and tangy adventure with our candied kumquats recipe. These vibrant citrus gems are transformed into a chewy, crystallized delight, adding a burst of flavor and texture to your cakes, cookies, and cocktails.
2. **Seville Orange Chocolate Cake:** Immerse yourself in the depths of chocolatey goodness with our Seville orange chocolate cake recipe. This luxurious cake boasts a moist and tender crumb, infused with the vibrant zest of Seville oranges and the richness of dark chocolate.
3. **Candied Kumquat and Pistachio Florentines:** Delight your senses with our candied kumquat and pistachio florentines recipe. These delicate cookies feature a crisp, buttery crust topped with a symphony of candied kumquats, chopped pistachios, and a luscious chocolate drizzle.
4. **Kumquat and Chocolate Tart:** Embark on a journey of flavor and texture with our kumquat and chocolate tart recipe. This elegant tart features a flaky pastry crust filled with a velvety chocolate ganache, adorned with candied kumquats and a sprinkling of powdered sugar.
5. **Kumquat Chocolate Truffles:** Indulge in the ultimate chocolate indulgence with our kumquat chocolate truffles recipe. These exquisite truffles combine the richness of dark chocolate with the tangy sweetness of candied kumquats, creating a melt-in-your-mouth experience.
SEVILLE ORANGE CHOCOLATE CAKE
Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange marmalade, any orange marmalade may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round pans; line with parchment paper. Butter parchment, and dust with cocoa. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl, and set aside.
- Place butter in bowl of electric mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs one at time, incorporating well after each addition; add the vanilla.
- Add the flour mixture and sour cream alternately, starting and ending with the flour mixture. Scrape down sides of bowl as needed. Divide the batter between pans; bake until a cake tester inserted in the center comes out clean, about 30 minutes.
- Cool cakes in pans on wire racks for 10 minutes. Unmold, and cool completely, right side up.
- Heat marmalade just until it is a spreadable consistency. Choose the more attractive cake layer, and set aside. Place the other layer on an 8-inch cake round, bottom side up. Using a pastry brush, coat the cake with the kumquat poaching syrup. Spread the marmalade over the cake, and allow to set, about 10 minutes. Brush the bottom of the reserved layer with the kumquat poaching liquid, and place on top of the marmalade, syrup side down. Dust the top with cocoa, and garnish with candied kumquats and sugared bay leaves.
CANDIED KUMQUATS FOR SEVILLE ORANGE CHOCOLATE CAKE
The reserved poaching syrup is used for brushing the cake layers in the Seville Orange Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 3
Steps:
- Rinse kumquats; place in a large saucepan with enough cold water to cover. Bring to a boil over medium-high heat; drain immediately. Repeat two more times, always starting with cold water.
- Place kumquats, sugar, and the water in a medium saucepan; bring to a boil. Boil for 2 minutes until sugar is completely dissolved. Immediately remove from heat; let kumquats cool completely in syrup.
- The candied kumquats can be used immediately or stored, refrigerated, in the syrup in an airtight plastic container for up to a month.
Tips:
- Choose ripe, firm kumquats: Look for kumquats that are deep orange in color, free of blemishes, and have a firm texture.
- Use a sharp knife: A sharp knife will help you easily cut the kumquats into thin slices.
- Cook the kumquats in stages: Cooking the kumquats in stages helps to prevent them from becoming too soft and mushy.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute the heat evenly and prevent the kumquats from burning.
- Stir the kumquats frequently: Stirring the kumquats frequently will help to prevent them from sticking to the bottom of the saucepan.
- Add the sugar and water gradually: Adding the sugar and water gradually will help to prevent the kumquats from becoming too sweet or tart.
- Let the kumquats cool completely: Let the kumquats cool completely before using them in the Seville orange chocolate cake.
Conclusion:
Candied kumquats are a delicious and versatile treat that can be used in a variety of desserts. They are perfect for adding a sweet and tangy flavor to cakes, cookies, and pies. Candied kumquats can also be used as a topping for ice cream, yogurt, or oatmeal. No matter how you choose to use them, candied kumquats are sure to be a hit!
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