Kumquat Poppy Seed Loaf

Instructions

1. Preheat oven to 325°F/160°C. Spray or butter a loaf pan and set aside.
2. Zest 8 kumquats. Keep zest in a small bowl and set aside.
3. Thinly slice these and all the other kumquats and remove the seeds. Combine with the 200g sugar and 100g water in a small saucepan and heat over medium.
4. Reduce heat to maintain simmer, and let it cook for 15-20 minutes until kumquats are soft and translucent. Let cool for 10 minutes.
5. Divide the cooked kumquats + syrup in half and set one half aside. Use a small blender or food processor to puree the second half until it\'s mostly smooth—there can still be tiny chunks of kumquat in there. Set aside for now.
6. In the bowl of a stand mixer, cream together the butter, sugar, and zests on medium-high speed until light and fluffy, 2-3 minutes.
7. Reduce speed to medium and add eggs and yolks one at a time, mixing well after each addition. Scrape down the bowl as needed.
8. Mix in yogurt and vanilla.
9. Reduce speed to low and add flours, poppy seeds, salt, ginger, and baking powder. Mix until just combined.
10. Pour into prepared loaf pan and bake for 30-40 minutes until a toothpick comes out clean. If the top starts to brown too much, loosely cover with foil and continue baking.
11. Once cake is done and still warm, brush the top with some of the extra kumquat syrup from the reserved cooked kumquats. Let loaf continue to cool to room temperature.
12. Serve with extra kumquats.