If you love marmalade, this cake is your jam! I know kumquats aren’t the most readily available fruit, but this cake just screams spring time, and everyone I’ve shared it with has loved it so much, I simply had to pos the recipe on the blog.
Kumquats are cool, because it’s actually the peel that gives the fruit its sweetness, not the fruit itself, so it’s bit of a surprise when you bite into it! It’s pretty much a party in your mouth, and such a special cake to make, plus it’s incredibly easy! So if you spot some of these little gems in the shops, now you know what to do with them!
So more about the cake itself; You’ll be making a really quick caramel and then pouring it over the kumquats (which have been deseeded and halved) When it go’s into the oven to bake, this creates a topping which is deliciously caramelized and crispy around the edges, it also gives a lovely contrast with the natural sweet/sour from the fruit itself . I’ve also blitzed some kumquats into the base, for added moisture and fruity Flavour, and then used a whole lot of olive oil, so it’s really decadent.
Just Don’t be greedy like me and start cutting the cake while it’s still hot, as you can see it’s collapsed slightly in the photo below 😅 but it holds it’s shape perfectly well once it’s cooled. I serve mine with vanilla whipped coconut cream, but it will be just as delicious with normal cream/yogurt.
Vegan Kumquat Cake
- 60 g margerine
- 100 g sugar
- 15-20 kumquats, sliced in half
- 1 tbsp flaxseed with 3 tbsp water
- 300 g kumquats
- 200 g castor sugar
- 250 ml olive oil
- 2 tsp white vinegar
- 2 tsp bicarbonate of soda
- 250 g self raising flour
1. Melt the butter in a pan and add the sugar. Cook until the mixture gets bubble and the sugar has dissolved, it should be a light Amber colour.
2. Pour mixture evenly on the bottom of the cake pan and top with sliced kumquats ( sliced side facing down) I found it works best when you start at the edge and work your way inwards. Pack them nice and tight as they shrink when baked in the oven. Set aside
1. Preheat the oven to 180ºC And grease a cake tin Linerally so the caramel won’t stick to the bottom.
2. Mix flaxseed with water and leave to thicken.
3. Cut the kumquats in half and remove any seeds. Blitz in a food processor, skin and all, until you have a puree. Set aside.
4. In a large bowl, beat the sugar with the the olive oil and kumquat puree until combined. Add in the flax mixture and mix well. Lastly Add the bicarb and vinegar and very briefly whisk in (this is what helps the cake rise when baking, so we don’t want to overdo the mixing here)
5. Sieve over the flour and gently fold through until you have a smooth batter. Pour into the prepared tin and bake in preheated oven for 45 minutes or until a skewer is clean when tested.
6. Allow to cool 10 minutes before removing from tin and Inverting onto a plate. If the cake is slightly stuck, use a knife to help the bottom release.