Poppy Seed Cakes with Kumquats
Poppy seed cakes with kumquats is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g butter
- 100 g sugar
- 4 eggs (separated)
- 100 g flour
- 30 g starch
- 1 packet baking powder
- 100 g poppy seeds
- butter (for the molds)
- bread crumbs (for the molds)
- 200 g kumquats
- 3 tbsp honey
- 1 untreated orange (zest)
- poppy seeds (to sprinkle)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
For the dough, beat the butter with sugar until fluffy and gradually fold in the yolks. Sift the flour with starch and baking powder and stir into the butter‑egg mixture in spoonfuls along with the poppy seeds. Whisk the egg whites stiffly and gently fold them into the batter. Butter four ovenproof molds, dust with bread crumbs, distribute the batter evenly, and bake for 35–40 minutes in the preheated oven.
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3.
For the kumquat compote, warm honey in a pot, add the kumquats, and simmer for 3–4 minutes while stirring constantly. Deglaze with orange liqueur, add the orange zest, and simmer for another 4 minutes over medium heat. Remove the baked tarts, let them cool briefly, then carefully lift them out. Serve each tart with a spoonful of compote and sprinkle with poppy seeds.
