The White Ramekins

food & photography

Orange & Kamquat Gluten Free Cake

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Orange Kamquat Gluten Free Cake 1

Wherever you go, whatever you do, it’s always the people around you who make your life more pleasant and give it a meaning. Whether it is your family, your co-workers or your friends. You might reach the summit of a mountain, it wouldn’t give you a pleasure if there is no one standing beside you sharing the similar pain and joy you’ve been through the journey to reach there.

Orange Kamquat Gluten Free Cake

However small or big that joy may be, if there is no one to share it with you, it has got no meaning. We always live for a cause  and that cause ultimately boils down to the people. We might overlook their importance and be complacent and proud about  our own achievements. And we realize the truth later than sooner.And while we realize it, chances are that we might become embittered about the reality and remorse is all we are left with. Life is beautiful. Let people walk into your lives. Let them open up the closed book and let them write a new story on the blank pages which are yet to be turned and make it a bit more interesting and memorable.

Orange Kamquat Gluten Free Cake 2

So next time when you walk up to the person, whom you’ve not been treating well, shed your ego for a while, pass a wide smile and say some nice words to them. And you would see how things change pleasantly.

Orange Kamquat Gluten Free Cake 3

With these beautiful thoughts, I am sharing a very simple recipe of a sweet, citrus-y and gluten free orange and kamquat cake with you. I used the last remaining kamquats which Deeba sent me few days back. You could use only oranges for this if you don’t have kamquats. Bake it, share it and have fun !!!

Recipe adapted from Nigella Lawson

Ingredients

375 gm oranges and kamquats {I used 1/2 of each}
225 gm ground almonds {blanched and peeled}
6 eggs
1 tsp baking powder
250 gm sugar

Instructions

  1. In a large pot filled with cold water, boil the whole fruits on medium for approximately 2 hours, until the skin becomes translucent.
  2. Once boiled, cut the fruit in halves and take out the seeds with the help of the tip of a knife. Dump the fruits in a food processor and blitz them into a smooth puree.
  3. In a bowl, beat the eggs with sugar followed by almond flour, baking powder and fruit puree.
  4. Preheat oven at 180 C. Grease a 12 cup bundt cake pan and dust with some flour, shaking off the excess flour.
  5. Pour the batter into the prepared pan and bake for about 50 minutes. You might want to check with a cake tester after 40 minutes, to prevent it from over baking.
  6. Let it cool in pan completely. Once cooled, invert onto a plate and dust some icing sugar over the top.

Dark Chocolate Mousse With Sugared Kamquats

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Dark Chococlate Mousse With Sugared Kamquats 3

Late last year I brought home a Kamquat plant, then fledgling. I kept it in the balcony, nurtured it with enough sunlight, hoping it to bear the fruits one day and to try out some new delish recipes with it. Passing each day, it grew up more and more with new shrubs coming out.And now it has born three pretty colorful so orange-y fruits. But not enough to be plucked and cooked. And they are so tart and bitter that you wouldn’t dare to eat them straight. But they are so perfect to go into marmalade.

Dark Chococlate Mousse With Sugared Kamquats 1

I was having this discussion with Deeba about my silly hope to get the loads of fruit from the tree the other day and how much I am inspired to see her Jam making and other recipes using this tart and bitter fruit. And she is such a kind lady that she sent me a bag full of fruits last Friday.

Dark Chococlate Mousse With Sugared Kamquats 2

I was all set to try out cooking with them over the weekend. I decided to make them sugared, as this was the most easy way I could cook them. I served them with this lusciously smooth dark chocolate mousse. It came out to be a really nice combination. I still have some fruit left in my fridge and I am hoping to bake some cake pretty soon, as they can last for a week in fridge.

Dark Chococlate Mousse With Sugared Kamquats

Ingredients

170 gm bittersweet chocolate
1/4 cup water
3 large egg whites
1/2 cup sliced fresh kamquats
1/2 cup sugar
1/3 cup whipping cream

Instructions

  1. Chop the chocolate and heat it with water in a heavy bottom saucepan until the chocolate melts through.
  2. Keep it aside to let it cool down a bit.
  3. In a bowl, whisk the egg whites until they form soft peaks. Add 1/4 cup of the sugar and whisk more to form stiff peaks.
  4. Fold in the melted chocolate into the egg whites. Pour the mixture into 4 ramekins and let them set in fridge for at least 6 hours or overnight.
  5. Mix kamquats and remaining sugar into a saucepan. Let stand for 10 minutes and then stir slowly on a low heat until sugar dissolves. Cove and chill for 2 hours.
  6. Beat chilled whipping cream to form soft peaks. Spoon the whipped cream over mousse and top with kamquats and their syrup.