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1
Preheat the oven to 350F.
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2
Lightly butter a loaf pan.
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3
In a large saucepan, bring the honey, brown sugar, and 3/4 cup water to a boil, stirring frequently.
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4
As soon as it comes to a boil, take the mixture off the heat.
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5
Sift in 1 cup of the flour, whisking continuously.
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6
Set aside.
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7
Sift together the remaining cup of flour, the baking powder, baking soda, cinnamon, nutmeg, and cloves.
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8
Whisk together the eggs, egg yolk, ginger, and ginger juice.
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9
Whisk the honey mixture into the eggs.
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10
Slowly fold the remaining dry ingredients into the batter in three parts (if you add too much or too quickly, your batter will be lumpy).
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11
Pour the batter into the prepared loaf pan, and bake 35 to 40 minutes, until the loaf is firm to the touch.
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12
Let cool completely before slicing.
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13
Heat one or two cast-iron pans over medium-high heat for 2 minutes.
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14
(You can toast the pain depice in two pans or in batches.)
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15
Cut six 1/2-inch-thick slices of pain depice, and butter them on both sides.
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16
Place the slices in the pan, and toast a few minutes on each side, until golden brown and crisp.
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17
Slather each slice with kumquat marmalade butter, and fan them out on a platter, overlapping them slightly.
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18
Top with the reserved candied kumquats.
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19
In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved.
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20
Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged.
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21
Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent.
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22
Drain the fruit, reserving the sugar syrup.
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23
When the kumquats have cooled, cut them in half lengthwise and remove the seeds.
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24
Cut halves lengthwise into 1/8-inch-thick slices.
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25
Cream the butter and confectioners sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until its light and fluffy, about 3 minutes.
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26
Add all but 3 tablespoons of the candied kumquats.
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27
Add a tablespoon or two of the reserved syrup and a pinch of salt.
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28
Mix to combine, taste, and add more syrup if you like.
