Gurrami’s Recipes

KUMQUAT CAKE

Ingredients

Kugelhopf or Bundt pan

Grease the pan using:

  • 1 tbl melted butter
  • 2 tbl brown sugar

For the dough:

  • 5 generous tbl of Kumquat jam (see: ETHEL’S KUMQUAT DELICACY
  • 4 eggs
  • 400cc sour cream
  • 3/4 cup of sugar (150 g)
  • 200 g soft butter
  • Zest from two lemons
  • Zest from two oranges
  • 3 tbl orange juice
  • 2 cups flour (350 g)
  • 2 tsp baking powder
  • Pinch of salt

For syrup:

  • 4 tbl orange juice
  • 2 tbl orange liqueur

Preperation

  1. Heat the oven to 200C and grease the baking pan.
  2. Sprinkle the sugar in the pan in a very uniform and thin layer.
  3. Cut the fruit into a coarse paste and dilute the mixture with orange juice.
  4. In a mixer bowl, whip the sugar, the butter, the chopped and diluted jam, lemon Zest and orang. Mix until the mixture is swollen and airy.
  5. Add eggs, one by one, sour cream, flour, baking powder and baking soda. Mix in a very low speed for about half a minute, until the ingredients are unified.
  6. Pour the batter into the baking pan and bake for about 40 minutes, until the cake is ready.
  7. When the cake is ready and still hot from the oven, stir the orange juice and the lemon juice in a small glass and drip the cake around until all the liquid is absorbed into it.
  8. When the cake is cold, turn into a serving dish.

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