Kumquat Cake Recipe
The Kumquat Cake Recipe yields a moist 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. It is an ideal candidate for casual eating and tastes great without the need for any glaze or icing on top!
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
Calories: 297kcalCarbohydrates: 28gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 158mgPotassium: 56mgFiber: 3gSugar: 11gVitamin A: 448IUVitamin C: 3mgCalcium: 40mgIron: 1mg
