Name: Sauternes-Soaked Genoise with Candied Kumquats
Cook time: 1 1/4 hours
Total time: 1 3/4 hours
Yield: Makes 12 servings
Ingredients: 1 1/4 cups cake flour (not self-rising); 1/8 teaspoon salt; 5 large eggs; 2/3 cup sugar; 1 teaspoon vanilla; 5 tablespoons unsalted butter, melted and cooled; 1 cup water; 1 cup sugar; 1/8 teaspoon salt; 3 cups fresh kumquats (3/4 lb without leaves), 1 kumquat (left whole) reserved for Sauternes syrup and remainder halved lengthwise (quartered if large) and seeds discarded; 1 1/2 cups Sauternes; 6 tablespoons sugar; Zest of 1 kumquat, removed with a vegetable peeler; 2 tablespoons sliced blanched almonds, toasted; Garnish: confectioners sugar; a 10- by 2-inch round cake pan

Cooks' notes:

·Cake can be made and cooled (but not soaked with syrup or topped with fruit and almonds) 1 day ahead and kept, wrapped in plastic wrap, at room temperature. ·Candied kumquats can be made 3 days ahead and chilled, covered. Bring to room temperature before serving. ·Cake can be soaked with syrup 6 hours before serving and kept at room temperature, covered with an inverted large bowl or a cake keeper.

Recipe notes

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