I harvested a load of kumquats from my tree on Saturday and decided to make bread. Turned out quite well, but the prep was a chore. There is still a ton of fruit left, expect to find more recipes soon.
This was really tasty, but be aware of the cost of kumquats before you decide to make this. Not everyone has a tree in their backyard.
Kumquat Tea Cake
2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
2 1/2 teaspoons baking soda
1/2 teaspoon ground cardamom
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn or vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1-2 tablespoons orange marmalade
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice
Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Position rack in center of oven; preheat to 350°F. Grease two 8 1/2×4 1/2×2 1/2-inch metal loaf pans. Combine flour, tea powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Then blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, marmalade and pineapple with juice. Gradually add dry ingredients, beating just until blended. Divide batter between prepared pans.
I let my batter sit for a half hour while preparing dinner and the batter rose quite a bit, the original recipe did not call for a wait time, but it made for pretty light bread.
Bake cakes until toothpick inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar and lemon juice. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead.)