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  • Writer's pictureErin

Kumquat Cake

Hungry for more? This recipes was featured in a podcast episode!



 

A kumquat looks like a miniature orange but don't let its size fool you, it packs a huge amount of flavour in its little package. This cake puts the bright citrus of a kumquat on display. Topped with a simple glaze, this classic cake will impress your tastebuds.


Prep Time: 20 min

Cook time: 55min

Yield: 8-inch round cake


Ingredients

Cake

  • 300g kumquats

  • 3 eggs

  • 250g granulated sugar

  • 275g all-purpose flour

  • 2 1/2 tsp baking powder

  • 75g butter

  • 100g greek yogurt

  • 1 tsp vanilla

Glaze

  • juice of a single orange

  • 100g granulated sugar

Directions

Cake Preparation

  1. Pre-heat oven to 350F and line an 8-inch springform pan with parchment paper.

  2. Wash, dice and de-seed the kumquats. Place in a food processor and pulse until finely chopped but not fully puréed. Set aside.

  3. In a medium bowl, beat sugar and eggs together until frothy and light.

  4. In a separate bowl combine the flour and baking powder.

  5. Sift half of the dry ingredients into the wet ingredients. Grate half of the butter into the wet ingredients. Beat until combined. Repeat with the second half of the dry ingredients and the butter.

  6. Fold and stir in the yogurt and vanilla. Then add the processed kumquats and evenly mix in.

  7. Pour batter into parchment lined springform pan and bake in oven for 45-55min or until a toothpick inserted in the middle comes out clean.

Glaze

  1. Squeeze the juice out of a single orange into a glass. Strain the juice through a sieve into a small saucepan. Add in 100g of sugar and stir over low-medium heat until sugar is dissolved and the liquid thickens.

  2. Drizzle the hot syrup over the hot cake while it is still in the pan. Use a pastry brush to coat the cake evenly.

  3. Remove the sides of the springform pan and let the cake cool on a cooling rack.

  4. Serve and enjoy!

Zhuzh it up!

  • We also made this with blood oranges instead of kumquats. Cut off the tip where the stem was attached, quarter your orange, remove the seeds and measure by weight - as above, use 300g of fruit (we used two small blood oranges). Purée the blood oranges until quite smooth.

This amazing recipe was adapted from the Kumquat Cake (with Orange Glaze) on Christina's Cucina website

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