Kumquat Cake (with Orange Glaze)
User Reviews
4.8
Kumquat Cake (with Orange Glaze)
Description
Kumquat Cake (with Orange Glaze) combines the distinct small citrus fruit kumquats into a soft cake batter integrating eggs, sugar, gluten-based flour, baking powder, butter, and plain Greek yogurt. The kumquats are finely chopped rather than pureed, preserving small fruit pieces throughout the cake's crumb for a textural element. Baking in a prepared pan at 350°F for close to an hour creates a golden cake that remains tender inside due to the yogurt and butter.
The cake is finished with a simple orange juice and sugar glaze, poured over once baked to add moisture and a sweet citrus layer that enhances the kumquat flavor. The natural tartness of kumquats combined with the sweetness of the cake and glaze offer a balanced, fresh flavor profile.
This recipe works well for those wanting to explore kumquats beyond fresh eating, making a distinctive dessert that highlights the fruit's unique qualities. The preparation requires precise kumquat measurement, ideally by weight, to maintain balance in the cake's flavor and texture.
Ingredients
Cake:
- 2 cups Kumquat please use a scale for best results
- 3 egg
- 1 ⅛ cup sugar
- 1 ¾ cup all-purpose flour
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup yogurt plain, Greek
- 1 tsp vanilla extract if using plain baking powder
Glaze:
- orange juice of one, organic
- ⅓ cup sugar
Instructions
Make the kumquat cake batter:
- Preheat oven to 350°F (175°C).
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Wash and weigh the kumquats (it's really so hard to give a cup measurement for these I recommend using a scale).
- Cut the kumquats and remove the seeds. Place them in a food processor or blender until they're in tiny bits. Don't fully purée them.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the processed kumquats to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined. Put the batter into the prepared tin.
Bake the Cake:
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven.
- Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.
Make the orange glaze:
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Serve the kumquat cake:
- If desired, you can decorate the cake with some extra kumquats (wash them and the leaves before adding any to the top or sides of the cake).
- Slice and serve! Add a scoop of ice cream or freshly whipped cream (without added sugar) for a special treat.
Notes
- Using a scale to weigh kumquats ensures consistent results and flavor balance.
- Remove kumquat seeds carefully to avoid bitterness in the cake.
- Lining the pan with parchment paper on the sides helps achieve clean cake edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 244kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 151mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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