Ingredients:
1 cup plus 2 tablespoons unsalted butter, softened1 cup plus 3 tablespoons sugar3/4 teaspoon kosher saltzest of 8 kumquats, reserve fruitzest and juice of 3 lemonszest of 1 tangerine2 eggs plus 2 egg yolks1 1/2 cups all purpose flour1/4 cup pastry flour (I used whole wheat pastry flour)1 1/2 teaspoons baking powder1 tablespoon plus 1 teaspoon poppy seeds2 tablespoons buttermilk1 tablespoon vanilla extract
Method:
Preheat oven to 350.Butter a 9 by 5 loaf pan and sprinkle it with dry bread crumbs. Knock out extra crumbs.In a stand mixer, beat the butter, sugar, salt and zests for 2 minutes, scraping the sides. Add the eggs and yolks one at a time, beating in between. Add the flours , baking powder, poppy seeds, buttermilk and vanilla and beat cautiously to mix. Do not overmix.
Pour into baking pan and bake for 60 minutes or until top springs back when touched. Do not overbake.In the meantime, in a blender or processor, puree the lemon juice and kumquats with 3 tablespoons sugar. Scrape the puree into a saucepan and boil for 2 minutes. Strain and set aside.Remove the cake from the oven and while still warm, brush with the puree…the tops and sides.I made two small loaves and froze one.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
