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Kumquat Tea Cake

Adapted from Nicole Coudal's My Delicious Blog
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Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1/2 cup kumquat puree
  • 4 tablespoons orange juice freshly squeezed
  • 2 extra-large eggs
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup walnuts toasted, coarsely chopped
  • 1/2 cup dates coarsely chopped

Instructions
 

  • To puree the kumquats, slice in half crosswise and remove any seeds. Then blitz in a mini-food processor, or small blender, until nearly smooth but still retaining a few bits of identifiable rind.
  • Position an oven rack at the lower third position. Preheat oven to 350° F. Lin an 8.5 x 4.5-inch loaf pan with parchment paper crosswise, leaving up to an inch of overhand. Generously butter the exposed ends of the pans. Set aside.
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl; and whisk to combine well. Set aside.
  • In a large mixing bowl, at least 3-quart size, use an electric mixer to cream the softened butter until light and fluffy. Gradually add the sugar and continue beating until the sugar is dissolved.
  • Add the eggs, beating to incorporate well, then add the kumquat puree, orange juice, and vanilla extract. The mixture will look curdled, and that's A-OK.
  • Add one-third of the flour mixture on low speed, then alternate one-half of the sour cream, another one-third of the flour mixture, remaining sour cream, and end with the flour mixture. Take care to not over mix, using a spatula to complete the incorporation of the flour mixture into the batter.
  • Add the chopped walnuts and dates. Take care to separate the dates as they are sticky and will tend to clump together. You want an even distribution of dates and walnuts throughout the batter.
  • Pour the batter into the prepared loaf pan and bake for about 1 hour, until a toothpick inserted in the middle of the loaf comes out clean.
  • Cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to complete cooling,