Kumquat Cake (with Orange Glaze)

Kumquat cake with orange glaze is a dense, crumbly cake with a rich citrus flavor that will please everyone from toddlers to centenarians!

You may already be familiar with my very popular Sicilian whole orange cake recipe.

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Since my mother first made it years ago, and I shared the recipe, it’s gone a bit viral on Pinterest. In fact, one of my neighbors was walking past my house the other day when I was pruning some plants.  She was so excited to tell me that while she was on Pinterest, she found a recipe for an orange cake she’s going to make, and realized it was my recipe! 

My Sicilian whole orange cake recipe.

Well, this kumquat cake is the same recipe, except that I substituted kumquats for the oranges in the cake, and kept the orange glaze (since I don’t think anyone wants to squeeze kumquats for juice-it’d be like milking a mouse)!

As you can see, it’s a rather rustic cake; a bit “rough around the edges style”. However, it’s absolutely bursting with citrus flavor, and so moist and lovely. It’s a fantastic way to use kumquats. 

Want more great kumquat recipes? I have eleven in this kumquat recipe collection.

This recipe is perfect for kumquats because unlike oranges and tangerines, for example, kumquats’ rind is sweet, and the juice is sour. Using the whole kumquats (we remove the seeds/pips) gives a fabulous flavor to the cake.

Learn how to eat a kumquat.

If you have some kumquats on hand, I encourage you to give this cake a try. I think you’ll become a fan.

Kumquat Cake (with Orange Glaze)

adapted from my Sicilian whole orange cake recipe              serves 12

FULL PRINTABLE RECIPE BELOW

Make the kumquat cake batter.

Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.

Wash and weigh the kumquats (it’s really so hard to give a cup measurement for these I recommend using a scale).

Cut the kumquats and remove the seeds.

Place them in a food processor or blender until they’re in tiny bits. Don’t fully purée them.

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

Sift the flour with the baking powder, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.

Add the processed kumquats to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined.

Put the batter into the prepared tin.

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.

Make the orange glaze

Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting. 

Serve the kumquat cake!

If desired, you can decorate the cake with some extra kumquats (wash them and the leaves before adding any to the top or sides of the cake). Then just slice and serve!

It’s perfectly delicious served on its own with a cup of tea or coffee, but you can alway add a scoop of ice cream or whipped cream to make it extra special.

Enjoy, and please let me know if you try it and like it! Clicking on the 5 stars above the PRINT button is great way to say, “thank you” and I truly appreciate it!

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