1 x green apple, peeled, cored
2 cups cream wine
2 Tbls cumquat zest, julienne (you can use mandarin or orange zest)
1 x cinnamon quill
1/2 x caster sugar
150 g almond meal
1/4 cup plain flour (sifted)
150 g butter,chopped,softened
3 x eggs
2 Tbls orange marmalade
200 ml boiling water
1. Place wine, cinnamon, apple, 1tbs. cumquat zest and the liquid in a small saucepan. Bring to a simmer over medium-high heat. Cover the surface with a round piece of baking paper and cook for 30-40 minutes or until the apple is tender. Cool in poaching liquid. Reserve 1 cup of the poaching liquid. Slice the apple thinly. Set aside until needed.
2. Preheat oven to 150 degrees Celsius. Lightly grease 6x150ml metal moulds or ramekins. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add flour and 1 tbs. of the poaching liquid and beat for 5 seconds (mixture may look curdled at this stage). Stir in almond meal and half of the sliced apple and mix well.
3. Divide mixture among moulds. Using the back of spoon, smooth the top of the mixture. Gently place apple slices, slightly overlapping and pressing in slightly onto the top of each cake. Transfer to an oven tray and bake for 40-50 minutes or until a skewer inserted comes out clean. Place on a wire rack for 5 minutes to cool slightly.
4. To make the cumquat glaze, place the reserved poaching liquid, marmalade and cumquat in a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes or until syrupy. Cool slightly.
5. Turn out cakes onto serving plates. Drizzle with cumquat syrup and dust with icing sugar. Serve with cream.
This recipe got me into the Dilmah Real High Tea Challenge (2013) state finals and earned a silver medal. It was one of the most amazing experience!