The Kumquat Cake Recipe yields a moist, buttery, and crumbly cake made with a hint of sweet lime juice ground with whole kumquats and speckled with pecans. This diabetic-friendly cake is an all-time favorite for outdoor picnics or potlucks, especially with its golden-orange hue. It is an ideal candidate for casual eating and tastes great without the need for any glaze or icing on top!
I first tried the kumquat when my family and I visited Florida just before Christmas. After a long drive and a spotty lunch, I was thrilled with the sweet tartness of this Kumquat Cake at a small family coffee shop down in Sarasota. When I asked after this cake, the friendly proprietor told me that it was an old family recipe that his grandmother had passed down. After a few attempts, I think that this is the best diabetic-friendly version of this much-adored Kumquat Cake recipe that the entire family loves. It has become a part of my tried and tested recipe books. This Kumquat Cake recipe is a family favorite and hardly a year goes by when I don’t bake this as a sweet-tart treat for picnics and even for special occasions.
Origin:
The kumquat itself is a small citrus that is native to China and was brought to Europe and America only in the late 19th century. The name “kumquat” is a portmanteau combining the Cantonese ‘kam kwat’ meaning, “golden orange”. Kumquats are late fall and early winter fruits and are hardier than the typical orange. They thrive in hot summers but can withstand frost to the mid-teens (about 14°F). The curious thing about the kumquat is that they are deeply dormant through winter and will only begin to shoot in late spring or early summer. This hardy shrub migrated through Europe to the United States in the 1800s.
Kumquats also have an additional peculiarity. Unlike the traditional orange, kumquats have an edible, thin, sweet skin. The actual tartness (and they can be incredibly tart) is mostly from the pulp. As a citrus fruit, kumquats are a rich source of vitamins C and A as well as potassium. It is also a well-known stress buster and scientists have found that eating a few kumquats a day can boost natural killer (NK) cells, which help to get rid of cancer cells and other cells infected by viruses.
Frequently Asked Questions:
- Is this Kumquat Cake recipe completely diabetic-friendly?
Yes, this recipe that I created is completely sugar-free and diabetic-friendly. I have not used any refined sugars or refined flour in my recipe, making it a great alternative for anyone looking for healthy baked goods.
2. Should I grind the whole kumquats with the skin?
Yes, the whole kumquats are ground with the sweet lime juice. Please remove the seeds and grind them to a smooth paste.
3. What do kumquats taste like?
Kumquats have a tangy profile with a citrusy taste. The skin is sweet while the pulp is bitter and sour. They add tartness to any baked good.
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Ingredients:
- Fat: unsalted butter
- Sweetener: date sugar
- Flour: spelt flour and almond meal
- Flavor: kumquats, sweet lime juice or lemon juice
- Rising agent: baking soda
- Milk: reduced fat
- Nuts: pecans or walnuts
How to make the Kumquat Cake using my recipe:
- Prepare the ingredients. Grind the whole kumquats with the sweet lime juice in a spice grinder.
2. Beat the butter and date sugar in a stand mixer with the paddle attachment until light and fluffy. Add one egg at a time and beat thoroughly between each addition.
3. Add the ground kumquats with the sweet lime juice. Fold the flour sifted with salt and baking soda (a little at a time). Combine by alternating between the flour and milk. Add the chopped pecans.
4. Line a loaf tin (9″x 4″) with baking paper. Spoon the cake batter into the loaf tin and bake for 40-42 minutes or until a toothpick comes out clean.
5. Cool and slice the loaf cake and garnish with sliced kumquats on top.
1. Add buttermilk instead of the milk for a more moist Kumquat Cake Recipe.
2. Remove the seeds and the stalks of the kumquat before grinding them to a fine mixture.
3. Fold the flour by alternating the milk and the flour into the cake batter.
Serving suggestions:
Serve the Kumquat Cake with hot tea or coffee. This cake can be paired with sugar-free ice cream and enjoyed for dessert.
Storage:
This Kumquat Cake recipe will taste fresh when refrigerated for 3-4 days. It can be frozen for 2-3 of months in an airtight container. Thaw the cake loaf in the refrigerator the day before serving. Leave the cake out to room temperature before slicing and serving.
Other citrus baked goods that you might like:
Kumquat Cake Recipe
Equipment
Ingredients
- 4 ozs unsalted butter
- ¾ cup date sugar +1 tbsp
- 2 egg
- ½ cup kumquat ground
- 1 tbsp sweet lime juice
- 1 cup spelt flour
- ½ cup Bob's Red Mill almond meal
- ¼ cup milk
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup pecan roughly chopped
Instructions
- Preheat the oven to 350 degrees F. Prepare the ingredients. Grind the whole kumquats with the sweet lime juice in a spice grinder.
- Beat the butter and date sugar in a stand mixer with the paddle attachment until light and fluffy. Add one egg at a time and beat thoroughly between each addition.
- Add the ground kumquats with the sweet lime juice. Fold the flour sifted with salt and baking soda (a little at a time). Combine by alternating between the flour and milk mixture using the 'stir' mode on the stand mixer. Add the chopped pecans.
- Line a loaf tin (9"x4") with baking paper. Spoon the cake batter into the loaf tin and bake for 40-42 minutes or until a toothpick comes out clean.
- Cool and slice the loaf cake and garnish with sliced kumquats on top.
Video
Notes
- If you like to glaze the cake, warm some sugar-free jam or marmalade and spread on the cake.
Nutrition
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Tastes great!
Thanks!
do you grind the cumquats with the pips as well?
Yes, I grind the whole kumquats with the pips.