How to make Kumquat Pound Cake -- Easy, Healthy, and Delicious!!!

Our healthy version of a kumquat pound cake features a rich citrus flavor in every single bite! This was a clever way to use the abundance of kumquats that we harvested from just one dwarf Meiwa kumquat tree. We'll look forward to making this every year during citrus season!

Candied Kumquat:
275g Meiwa kumquat (roughly 15 fruits)
50g Rock sugar or granulated sugar
30g Water
10mL Lemon juice (about juice from 1 lemon)

1. Cut kumquat into quarters or smaller.
2. Combine rock sugar and water in a small sauce pan. Turn heat on low. Add kumquat and lemon juice when rock sugar has dissolved.
3. Continue cooking on low heat and stir occasionally to prevent the kumquat from scorching. Cook until Kumquat has softened. This process takes approximately 15-20 minutes.
4. Remove pot from heat and allow to cool to room temperature.

Pound Cake:
100g Whole eggs at room temp (~2 large eggs)
60g Heavy cream
60g Date sugar (may substitute with 90g cane sugar)
110g All purpose flour, sieved
3g Baking powder (~1/2 tsp)
130g Candied kumquat
50g Melted butter, lukewarm (~4 Tbp)

1. Preheat oven to 325F.
2. Combine all ingredients except flour in a food processor or blender. Blend until kumquat is broken down to desired size and everything is combined.
3. Add sieved flour into wet ingredients and mix until just combined.
4. Pour batter into a loaf pan or financier mold.
5. Bake for 15 minutes. Tip: use a toothpick to do a quick test to see if cake is done.
6. Remove from oven and allow cake to cool down in the mold (this helps preserve moisture).

Kumquat Glaze:
20mL Kumquat juice
80g Powdered sugar

1. Preheat over to 400F.
2. Combine kumquat juice and powdered sugar.
3. Pour mixture into a small piping bag. Cut off a small tip and squeeze glaze over the pound cake.
4. Top off the pound cake with left over candied kumquat.
5. Return the pound cake into the oven and bake for 1 1/2 minutes.

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