After a few lengthy recipes, I’ve decided it’s time for something a bit quicker and easier to make. My initial idea was to bake a simple pear-ginger cake, but then I’ve found these lovely kumquats at the store – and decided they would fit perfectly in the cake.
So, even though I ended up complicating the simple recipe a bit, the result was definitely worth it. I believe “festive” is a good word for describing this fragrant, colorful and moist cake. It is just perfect for this time of the year, or for any other festive occasion. Try it and enjoy.
Prep time: 30 minutes
Baking time: 1 hour
For the kumquat/sugar layer:
½ stick (50 grams) butter, soft
1/3 cup sugar
1 Tbs chopped candied ginger
For the batter:
2 ripe but firm Bosc pears
1 Tbs fresh lemon juice
1 inch (2.5cm) piece of fresh ginger
1 cup whole milk
1 cup sour cream
¼ cup oil
1 1/3 cups sugar
1 cup white flour
1 cup whole wheat pastry flour (or spelt flour, or white)
1 Tbs baking powder
¼ tsp salt
2 Tbs chopped candied ginger
1. With a sharp knife, slice each kumquat into 4-5 slices. Carefully remove the pits and set aside the center slices. Roughly chop the end slices and set aside.
2. Peel and core the pears and cut into small cubes. Place in a bowl and add the lemon juice.
3. Peel the ginger, grate finely and squeeze the juice into the bowl with the pears. Discard the pulp.
4. Preheat the oven to 350F (175C). Spread the butter evenly over the bottom of the pan and sprinkle ¼ cup sugar on top. Place the kumquat slices around, add 1 Tbs chopped candied ginger. Keep in the fridge while preparing the batter.
5. In a large bowl, whisk together the eggs, 1 1/3 cups sugar, milk, sour cream and oil. Add the flour, baking powder and salt. Mix to a smooth batter. Add the pear cubes with the ginger juice, the chopped kumquat and 2 Tbs chopped candied ginger. Mix briefly and pour carefully over the prepared pan.
6. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out almost dry.
7. Transfer to a rack and let stand for 1 minute. Place a large serving plate on top of the pan and carefully, using oven mitts, (the pan is still hot!) flip the cake over onto the plate, so that the kumquats layer will be on top.
Let cool on a rack until the cake reaches room temperature before cutting.