Thanks to their spongy rinds, kumquats make a common appearance in desserts, preserves and jams, especially during Chinese New Year. If you have some at home, consider popping them into our fitting sponge cake recipe. We even added ginger, orange juice and cream cheese for maximum fragrance and flavour!
- 1 cup sugar
- 1½ cups all-purpose flour
- 2 tsps baking powder
- ½ tsp salt
- ½ tbsp ground ginger
- ½ cup plain yoghurt
- 2 large eggs
- ½ cup canola oil
- ¼ cup kumquat or orange juice
- 8 kumquats, thinly sliced
- 1 tbsp sugar
- ½ tsp grated ginger
- Whipped cream cheese
- Icing sugar, to sprinkle
Combine all dry ingredients, including flour, baking powder, salt and ground ginger. Sift.
In a separate bowl, mix yoghurt with sugar and eggs. Whisk together with canola oil and orange juice.
Add flour mixture to wet ingredients portion by portion to ensure it is well combined.
Pour mixture into a cake pan lined with baking paper.
Combine kumquat slices with grated ginger and sugar to coat.
On the cake mixture, spread cream cheese evenly and gently with a spatula. Arrange kumquat slices on top. Bake.
Cool and serve. Sprinkle icing sugar, if you’d like.