Monday, 2 February 2015

Cumquat Cake

Gluten free orange cakes are very popular and with so many cumquats to experiment with I thought that I would substitute cumquats for oranges. The flavour of the cake was exceptionally good.

I made it into a type of upside down cake, using cumquats poached in brandy syrup on the base but I wouldn't bother with this again. It much easier to serve the poached cumquats on the side.

Cumquat & Almond Cake
Gluten free

Gluten free flour is not essential but I find I get a firmer cake and that the cake cooks faster.

400 g  cumquats
1 cup caster sugar
200 g almond meal
4 eggs

1 teaspoon baking powder

1/3 cup gluten free flour

Cut mandarins in half and remove seeds. Place mandarins in a saucepan, cover with water and bring to boil, drain. Repeat his process two more times. Then cook cumquats for a few minutes or until soft.

Place drained cumquats in a food processor ,add sugar and whiz until pulped.

Add baking powder, almond meal and gluten free flour if using. Pulse until combined.

Add eggs and whiz until mixed through.

Pour the mixture into a greased and lined *20 cm cake tin.  Bake 150 deg C until firm, golden brown and a skewer comes out clean.

*Cake tin size will influence the cooking time. I frequently use a slice tin which cooks more quickly (40 mins approx) than a deeper and smaller round tin.

Cumquats Poached in Brandy Syrup

1 cup brandy
½ cup sugar
cumquats, cut in halves and pips removed.

Put sugar and brandy in a saucepan, stir over low heat until sugar has dissolved.

Add cumquats and poach/simmer until cumquats are soft.

Remove from heat and allow to cool. 

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