Little Citrus Cakes

In the peak of citrus season, I love all things citrus...including desserts.  Although I am a big fan of big creamy desserts in large portions, sometimes i just want a little bite of something. This is why I decided to make mini cakes last weekend.  I wanted to incorporate the wonderful produce that is in season right now, so I included lemons, limes and oranges, as well as kumquats in this recipe.  I also love vanilla in all of its forms, so of course it scents these wonderful little cakes as well.  Since I did not want to overwhelm the wonderful citrus flavor of the cakes, I chose a white chocolate glaze to complete them.  I used my favorite brand of white chocolate, Green and Blacks, because it has flecks of vanilla bean in it...sooooo good!  To complete the cakes, a carmelized kumquat slice, since it fits their size perfectly.  To those of you that think kumquats are too tart, when you carmelize them they become very sweet, so you may change your mind!  Try making these little cakes, they are the perfect remedy to cure the winter blahs and make you and your mouth smile!



Little Citrus Cakes

1/2 cup milk, at room temperature

3 large egg whites, at room temperature

1 1/2 tsp pure vanilla extract

1/2 tsp lemon extract

2 Tbsp finely grated lemon Zest

2 Tbsp finely grated orange zest

2 Tbsp finely grated lime zest

1 cup plus 2 Tbsp whole wheat pastry flour

3/4 cup plus 2 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp salt

6 Tbsp butter softened slightly

about 2 cups kumquats

granulated sugar

1/4 cup plus 2 Tbsp heavy cream

9 oz white chocolate (good quality such as green and blacks), chopped







Preheat oven to 350 degrees with the rack set on the middle position. Spray 3 mini muffin tins (12 holes each) with non-stick baking spray, and line the bottom with parchment (spray parchment as well, and if not using baking spray, dust pans with light coating of flour and tap out excess). Whisk together milk, eggs and vanilla in a medium bowl. In a large bowl, combine flour, sugar, baking powder, and salt. With a hand mixer, beat to combine. Add butter to flour mixture and beat at low speed until it resembles crumbs. Beat in the milk at high speed for about 2 minutes, stopping once to scrape down the sides of the bowl. Spoon batter into prepared tins, filling each tin 2/3 full (you may have some unfilled). Bake for about 15-20 minutes until lightly browned and a toothpick inserted into the center of a cake comes out clean. Let cool in pans, then invert onto a wire rack and let the cakes cool completely (they will be upside down). Meanwhile, heat oven to 475. Line a sheet pan with foil, and spray with nonstick spray. Slice kumquats thinly, discarding the ends (or eating them, which is what I do). Toss kumquats with just enough granulated sugar to coat, then spread out onto prepared baking pan. Bake for about 15-20 minutes, or until carmelized and somewhat dried out. Remove from oven, set aside, and let cool completley. When ready to glaze the cakes, heat cream to boiling, then whisk in white chocolate to melt, until smooth and well combined. Drizzle over the cakes, and garnish each with a candied kumquat slice (you may have extra for snacking). Let glaze set, and enjoy! Makes about 30.