Candied Kumquats For Seville Orange Chocolate Cake Recipes

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CANDIED KUMQUATS FOR SEVILLE ORANGE CHOCOLATE CAKE



Candied Kumquats for Seville Orange Chocolate Cake image

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

1 pint (12 ounces) kumquats
1 1/2 cups sugar
1 1/2 cups water

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.

SEVILLE ORANGE CHOCOLATE CAKE



Seville Orange Chocolate Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup cocoa powder, plus more for pans and top of cake
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup Seville orange marmalade
Candied Kumquats for Seville Orange Chocolate Cake, with poaching syrup
Easy Sugared Bay Leaves

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



Candied Kumquats image

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Dessert     Candy     Kumquat     Citrus     Edible Gift     Winter

Yield Makes about 30

Number Of Ingredients 3

3/4 lb kumquats
2 cups sugar, divided
3/4 cup water

Steps:

  • Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
  • Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
  • Do Ahead
  • Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

CANDIED KUMQUATS



Candied Kumquats image

These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

1 pint kumquats
1 1/2 cups sugar

Steps:

  • Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
  • Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.

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