Walnut and Orange Cake with Kumquats
|Eggs||6 , separated|
|Caster sugar||6 Ounce (175 Gram)|
|Oranges||2 , rind grated|
|Walnuts||8 Ounce, ground (250 Gram)|
|Poppy seeds||2 Tablespoon|
|For kumquat compote|
|Kumquats||1 Pound (500 Gram)|
|Water||7 Fluid Ounce (200 Milliliter)|
|Orange||1 , juiced|
|Granulated sugar||7 Ounce (200 Gram)|
|Cinnamon stick||1 , lightly bashed|
|Grand marnier/Brandy||2 Tablespoon|
1. Make the kumquat compote. Cut the kumquats in half and remove the pips. Heat the water, orange juice, sugar and cinnamon stick together in a saucepan until the sugar has dissolved. Add the kumquats and bring to the boil. Simmer very gently for 35-40 minutes or until the kumquats are tender. Remove from the heat and add the Grand Marnier or brandy. Keep warm.
2. Meanwhile, put the egg yolks, sugar and orange rind in the bowl of an electric mixer and whisk together until pale and thickened, then stir in the walnuts and poppy seeds (the mixture will be very thick at this stage).
3. Whisk the egg whites in a separate bowl until stiff, stir a large spoonful into the cake mix to loosen it and then fold in the rest until evenly incorporated.
4. Oil and base-line a 24 cm (9 1/2 inch) spring-form cake tin. Transfer the cake mixture to the tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45-50 minutes until risen and firm to the touch, covering the cake with foil if it starts to brown.
5. Leave the cake to cool in the tin for 10 minutes then transfer it to a plate. Spike the surface with holes and pour over a few tablespoons of the syrup, allowing the juices to soak well in. Leave to cool completely. Serve the cake in wedges with the kumquats and the remaining syrup.