Crumbly Nut Cake with Kumquat
12 servings
80 minutes
Crumbling nut cake with kumquat is a refined blend of crunchy hazelnuts, caramelized citrus notes, and rich chocolate. This dessert hails from American cuisine but its savory taste evokes warm sunny evenings of southern regions. Kumquat adds freshness and a slight tartness to the pastry, contrasting with the rich buttery texture of the dough. The airy protein-nut layer makes the cake extraordinarily tender. The finishing touch is melted chocolate enveloping the cake in a thin glossy layer. Perfect with a cup of aromatic coffee or tea, complementing a morning meal or cozy evening. Such a cake is not just a dessert but a true gastronomic adventure!
1
Preheat the oven to 190 degrees.
2
Wash, dry, and slice kumquats into thin rounds.
- Kumquat: 3 pieces
3
Mix 4 tbsp of sugar with orange juice, pour into a pan, and heat until the sugar dissolves. Dip kumquat pieces in the caramelized sugar and place them on a plate. Set aside 10 pieces for decorating the cake.
- Sugar: 2 glasss
- Orange juice: 6 tablespoons
4
Thoroughly mix the butter with 250 grams of sugar. Add the eggs one by one to the mixture. Add flour, baking powder, and knead the dough.
- Butter: 250 g
- Sugar: 2 glasss
- Chicken egg: 4 pieces
- Wheat flour: 250 g
- Baking powder: 10 g
5
Whip the egg whites into a stiff foam with 2 tablespoons of sugar, gently fold in the chopped hazelnuts and kumquat slices.
- Egg white: 1 piece
- Sugar: 2 glasss
- Hazelnut: 100 g
- Kumquat: 3 pieces
6
Grease the cake pan with fat and sprinkle the bottom and sides with flour.
- Butter: 250 g
- Wheat flour: 250 g
7
Preheat the oven to 175 degrees. Place the dough in a mold and level it. Spread the egg-white-nut mixture along the center of the dough. Bake the cake for 70 minutes.
8
Melt the chocolate in a water bath and pour it over the finished cake. Decorate with kumquat.
- Chocolate: 100 g
- Kumquat: 3 pieces