Kumquats are a phenomenal citrus varietal. Some find it difficult eating the humble kumquat, as one doesn’t peel the fruit, but rather eat them with their skins intact. Their profile is a chronological culmination of first sour, and then sweet. Very yummy.
I was first introduced to the kumquat in the early stages of meeting my boyfriend. He had planted kumquat trees on his farm while we were still in high school. Recently, on a trip home to the Eastern Cape, he proudly sent my photos of his tree’s first fruiting! He brought me a couple (leaves and all) on the plane back to Cape Town to bake (and blog) with. Lucky, lucky me!
For the sponge
250g + 40g butter, room temperature
15ml orange zest
220g castor sugar
1 cup Greek yoghurt
80 ml orange juice
300g self-raising flour
For the kumquats
3 1/2 cups whole kumquats
- Preheat oven to 180°C, fan setting. Grease a 26cm diameter round cake tin with the 40g butter.
- In a large saucepan, dissolve the sugar in the water. Once dissolved, bring to a medium simmer. Add the kumquats and boil for around 6 – 8 min. Once the kumquats have softened and have become almost translucent and glossy, they are ready.
- Remove kumquats from syrup and arrange along the base of the cake tin. Hold onto the left over syrup for later.
- To make the sponge, beat the 250g butter, orange rind and sugar in a small bowl with an electric mixer until light and fluffy. Add in eggs, one at a time, and continue beating until all incorporated. Fold in yoghurt, orange juice and flour. Gently, transfer batter over kumquats and bake for about 40 – 50 minutes. Remove cake from the oven and leave to stand for 5 mins, before turning onto a serving plate.
- Heat up the left over kumquat syrup until warm and runny. If you find the syrup too viscous, add a 15 – 30 ml water to dilute before pouring the syrup over the cake.
- Serve warm with a dollop of Crème fraîche.
Keeps for 2 days in an airtight container. Heat up in the microwave for 20 s before re-serving. Enjoy!