Special Bundt for those particular foodies

I went to my F3’s Salem abode last weekend which is always a decadent food time.

I knew they would be expecting something different and inventive in flavor.

And bundt cakes are easy to make after doing a lot of cooking during the week anyways.

So I finally bought the Cake Simple book mentioned in my last entry about bundt cakes and  picked the weirdest flavor I could find:

Kumquat coconut cake with tarragon.

I was a little hesitant because of the multiple flavors mingling but decided to trust this book that had never steered me wrong.

And I found out winter is the perfect time for kumquats because you can find them almost anywhere, like New Seasons or Fred Meyer.

They are a pain in the ass to de-seed though because the green seeds are small, delicate and wrapped in a white pulp.

I had to pick through them with my fingers multiple times.

This cake was very refreshing, although dense. The lemon and orange in addition to the kumquat made the cake taste very bright and the tarragon complemented with light licoricey texture.

I think I will try using tarragon in other sweets or breads.

I told my Salem friends they had to guess what was in it since it was exotic (No F3, it was not your favorite obscure fruit durian).

And as I expected, they worried that it might not be good, but then afterwards were worried I would take the whole cake home without any leftovers for them.

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.


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