Candied Kumquats For Seville Orange Chocolate Cake Recipes

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CANDIED ORANGE CHOCOLATE CAKE



Candied Orange Chocolate Cake image

This is wonderful "jazzed-up" box cake. It's an easy way to make a rich cake for a special occasion without having to bake it from scratch. The chocolate and orange are a great flavor combination. Topping it off are sliced almonds.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

1/3 cup sliced almonds
1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3 large eggs
1-1/4 cups milk
1/2 cup canola oil
1 teaspoon orange extract
1 cup chopped orange candy slices
ORANGE GLAZE:
3/4 cup confectioners' sugar
2 tablespoons butter
2 tablespoons orange juice

Steps:

  • Sprinkle almonds into a greased and floured 10-in. fluted tube pan; set aside. In a large bowl, combine the cake mix, pudding mix, eggs, milk, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in orange slices., Pour into prepared pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cake from pan to a wire rack to cool completely., In a small saucepan, bring glaze ingredients to a boil. Boil for 1 minute, stirring frequently. Remove from the heat; cool for 5 minutes. Drizzle over cake.

Nutrition Facts :

WHITE CHOCOLATE CUPCAKES WITH CANDIED KUMQUATS



White Chocolate Cupcakes with Candied Kumquats image

Categories     Cake     Milk/Cream     Chocolate     Citrus     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Cream Cheese     Kumquat     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 18

Cupcakes
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk*
3 large egg whites
Frosting
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Candied Kumquatsepi:recipelink

Steps:

  • Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
  • Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
  • Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
  • Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
  • For frosting:
  • Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.
  • Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)
  • *Coconut milk is available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

CANDIED KUMQUATS FOR SEVILLE ORANGE CHOCOLATE CAKE



Candied Kumquats for Seville Orange Chocolate Cake image

The reserved poaching syrup is used for brushing the cake layers in the Seville Orange Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 pint

Number Of Ingredients 3

1 pint (12 ounces) kumquats
1 1/2 cups sugar
1 1/2 cups water

Steps:

  • Rinse kumquats; place in a large saucepan with enough cold water to cover. Bring to a boil over medium-high heat; drain immediately. Repeat two more times, always starting with cold water.
  • Place kumquats, sugar, and the water in a medium saucepan; bring to a boil. Boil for 2 minutes until sugar is completely dissolved. Immediately remove from heat; let kumquats cool completely in syrup.
  • The candied kumquats can be used immediately or stored, refrigerated, in the syrup in an airtight plastic container for up to a month.

SEVILLE ORANGE CHOCOLATE CAKE



Seville Orange Chocolate Cake image

Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange marmalade, any orange marmalade may be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup cocoa powder, plus more for pans and top of cake
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup Seville orange marmalade
Candied Kumquats for Seville Orange Chocolate Cake, with poaching syrup
Easy Sugared Bay Leaves

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round pans; line with parchment paper. Butter parchment, and dust with cocoa. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl, and set aside.
  • Place butter in bowl of electric mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs one at time, incorporating well after each addition; add the vanilla.
  • Add the flour mixture and sour cream alternately, starting and ending with the flour mixture. Scrape down sides of bowl as needed. Divide the batter between pans; bake until a cake tester inserted in the center comes out clean, about 30 minutes.
  • Cool cakes in pans on wire racks for 10 minutes. Unmold, and cool completely, right side up.
  • Heat marmalade just until it is a spreadable consistency. Choose the more attractive cake layer, and set aside. Place the other layer on an 8-inch cake round, bottom side up. Using a pastry brush, coat the cake with the kumquat poaching syrup. Spread the marmalade over the cake, and allow to set, about 10 minutes. Brush the bottom of the reserved layer with the kumquat poaching liquid, and place on top of the marmalade, syrup side down. Dust the top with cocoa, and garnish with candied kumquats and sugared bay leaves.

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