The caramelized, citrus kumquat flavor puts a unique twist on the traditional upside down cake. This is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy to place the fruit and sugar in the bottom of the pan with a simple cake batter on top and place it over the fire to ‘bake’. The fruit stays juicy and caramelized when cooked being protected by the sponge of the cake.
Probably, this is where the idea for the classic ‘Pineapple Upside Down Cake’ from the 1920’s stems from. I had some extra kumquats I needed to use so they were perfect in these little desserts. Of course, any fruit of choice will work I’m sure.
Rate this recipe!
| Servings |
|
Ingredients
Caramelized Kumquats
- 1/2 cup water
- 1 cup sugar
- 200 grams fresh kumquats
Cake
- 1/2 cup butter, softened
- 2 eggs
- 2 Tbsp milk
- 1/2 cup sugar
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 Tbsp ground ginger
- 1/4 tsp salt
Ingredients
Caramelized Kumquats
Cake
|
Rate this recipe!
|
Instructions
Caramelized Kumquats
- In a saucepan, combine water & sugar & heat until sugar dissolves. Leave a few kumquats whole for garnish & slice the rest. Add all of the kumquats to the pan & bring to a gentle simmer. Cook them for about 10-15 minutes until they are tender; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Reserve whole kumquats; dividing the slices between 4 custard cups.
Cake
- Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over kumquats in custard cups. Place cups on a baking sheet & bake for 15 minutes or until cakes have risen & are firm to the touch in center. Remove from oven & allow them to cool in cups for a few minutes. Carefully turn them out on to serving plates, garnish with whole kumquats & drizzle with warm syrup.