I can't believe it's February already. Normally these months feel forever - I suppose it's a combination of the bitter cold and very little to do. This year however, it's completely flown.
I have a very fun February which I am totally looking forward to. For starters, I'm going to see my grandmother in a few days. Then we have an exciting food walk planned for later this month and finally we doing an all-girls trip to Varanasi. So all these things put together, I'm expecting it to be a really good month.
Produce wise to, it's a great month - purple carrots, tangerines, kumquats and plenty of leafy greens just make it so much fun to cook. Because of the cold, frostings set so well, food can be slow cooked without having to worry about it spoiling and finally, eating al fresco is actually a joy in itself.
I'm going to be baking many cakes this month, just making use of the good stuff that available. Plus the I got a whole lot of cheese to sample from by the good guys at Dairy Craft and that's always fun.
This cake is a simple yellow cake that has been layered and frosted with a bit of cream cheese, layered with chocolate ganache and finally topped with freshly cut kumquats. The combination was decadent but not too sweet. The tang of the citrus worked so well with cream cheese while the flavours of the kumquat cut the sweetness of the cake.
I served it for tea to some friends, while the husband took nearly half of it to work with it. And everyone had the same reaction. All in all, this was a win-win cake.
Citrus Creamcheese-filled Chocolate Kumquat Cake
For the cake
1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 egg yolk
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 cup milk
1 teaspoons vanilla extract
For the cream cheese filling
1 cup cream cheese
1/4 cup butter
1 cup icing sugar
1 tsp vanilla extract
2 tsp orange zest
a pinch of salt
1 tblsp kumquat juice
For the chocolate ganache
200 grams chocolate
200 ml cream
For the topping
1. First make the cake. Preheat the oven at 180 degree centigrade and line a baking tin with butter paper and keep aside.
2. In a large bowl, cream the butter and sugar until fluffy. Add eggs and vanilla to it and whisk well.
3. Sift together the flour, baking powder and salt together.
4. Whisk in the milk and flour mix alternatively until the batter is smooth
5. Bake for 35 minutes until the skewer comes out clean.
6. In another bowl whisk together cream cheese and butter, add in the vanilla, orange zest and salt. Sift in the sugar and whip until smooth. Keep aside.
7. In a separate bowl chop chocolate and pour boiling cream over it. whisk to make it smooth and glossy.
8. To assemble: Cut the cake into two parts. Fill with cream cheese. Frost with the ganache and finally arrange the kumquats.
9. Chill and serve.