French Banana-Kumquat Cake
2 eggs 1 tsp. soda
½ c. butter 1 ¾ c. flour
1 ½ c. sugar 1 tsp. vanilla
2 T. milk 2 big ripe soft bananas (mashed – use blender)
1/2 cup of crushed Kumquats (Changshou or other)
Blend eggs, butter, sugar, and beat until creamy. Stir in milk and vanilla. Mix soda into flour and add to the mixture. Stir in mashed bananas, Kumquats, and nuts if desired. Bake 45 min. at 325 degrees in greased pan. Add powdered sugar glaze if desired.
Optional: While hot, drip a few teaspoons of orange juice on top. This makes it moist.
KUMQUAT CAKE (CHANGSHOU OR OTHER KUMQUATS)
2 CUPS OF SUGAR
1 CUP of OIL/BUTTER
1 ½ CUPS OF CHOPPED KUMQUATS
1 CUP OF CHOPPED NUTS
1 20 oz. CAN OF CRUSHED PINEAPPLE (well-drained)
3 CUPS OF FLOUR
2 TSP. of BAKING SODA
1 TSP. of SALT
- In a bowl, beat eggs, sugar, and oil or butter. Fold in dry ingredients and mix well.
- Add chopped Kumquats, nuts and pineapple.
- Pour into greased and floured tube pan.
- Bake 1 hour and 15 minutes in a 350 degree oven.
- Cool and remove from pan.
Good served with a passion fruit syrup and passion fruit ice cream
Make a confectionate sugar glaze with chopped Kumquats. Add to top of cake or as a sauce on cake slices.
Tennosui Pear & Strawberry Sorbet
1 lb of fresh strawberries washed and the calyx removed
3 or 4 Tennosui pears cored, peeled & cut up
Juice from 1/2 lemon (in my case I use 1/4 Panzarella lemon)
1 can of concentrated defrosted frozen apple juice undiluted
Blend all in a food blender and freeze in an ice cream maker.
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