when i hesitantly started this site, i only hoped to document some delicious recipes, to learn a little more about food photography, and to allow my creative energy in both of those areas to find a place to land. i really wasn’t terribly familiar with food blogging and hadn’t consistently read many of them. i honestly assumed maybe only my mother and a few close friends would follow the site. little did i know of all of the ways this little blog would enrich my life.
it is surprising how quickly a year can pass. i truly look forward to all of the events, relationships, and recipes that this next year will bring… should be an interesting one!
happy birthday, kumquat!
- 365 grams (about 1¾ cups) kumquat's all-purpose flour
- ½ cup unsweetened dark cocoa
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs
- 1½ cups sugar
- 1 cup milk
- 1 cup plus 2 tablespoon butter
- 2 teaspoons vanilla
- 1 cup butter
- ½ cup kumquat marmalade or other prepared citrus marmalade
- 2½ cups powdered sugar
- 2 teaspoons heavy cream
- Preheat oven to 350°. Line the bottoms of two 8-inch cake pans with parchment rounds.
- Combine flour, cocoa, baking powder and salt in a medium bowl.
- Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes. Beat in flour mixture. Bring milk and butter to a boil in a medium saucepan. Quickly, but carefully, add milk mixture to flour mixture and beat until smooth; stir in vanilla. Divide mixture evenly among prepared cake pans. Bake 30 minutes, or until pick inserted in center comes out clean. Cool completely on wire racks.
- For Frosting, combine butter, marmalade, powdered sugar, and cream in a medium bowl. Beat until well combined. Frost top of one layer of cake, stack another layer and frost top. Frost top and sides of cake with a thin layer of frosting. Chill cake and frosting for 4 hours or overnight. Give remaining frosting a good stir, and use all to frost cake.