Vanilla Infused Kumquat Marmalade Semolina Cake

Kumquat Vanilla Cake (0101)

By Meeta K. Wolff

Prep Time: 30 min

Total Time: 1 hour 30 min

Serves: 8 to 10


  • For the Kumquat Marmalade
  • 120g kumquats, washed, sliced and pitted
  • 250g muscovado sugar
  • Juice of 2 oranges - reserve zest for the cake batter
  • Juice of 1/2 lemon
  • For the cake
  • 115g butter, room temperature
  • 150g muscovado sugar
  • 2 large eggs, room temperature
  • 1 vanilla pod, seeds scraped
  • 60g spelt semolina
  • 85g all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. In a small saucepan dissolve the sugar in the orange and lemon juice over very low heat, once the sugar dissolves turn the heat up to a rolling boil. Add the kumquat slices and the vanilla pods (without the seeds), brush the sides down with a pastry brush dipped in hot water, do not stir whist the marmalade is boiling. Reduce the heat to low and cook the sauce until thick and glossy, if you have a sugar thermometer then simmer until the sauce reaches 102°C. Let the sauce cool down slightly before pouring it over the cooled cake.
  2. Preheat the oven to 190 degrees C. Butter a 23 cm spring form cake pan. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy and pale. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the grated orange zest reserved from the glaze and the vanilla seeds and combine well.
  3. In a separate bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the cake pan.
  4. Spread the kumquat slices on top of the batter, allowing any excess glaze to drip from the slices. Reserve the remaining glaze.
  5. Bake the cake for 15 minutes. Reduce the oven temperature 175 degrees C and bake the cake for 35 more until the cake is an even golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until warm, not hot. Then, using a wooden skewer, poke holes all over the surface of the cake. Pour the remaining glaze over the top using a pastry brush. Allow the cake to cool to room temperature on a wire rack before unmolding.

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