This recipe is from Anna Gare’s cookbook “Homemade”. It’s the second time I bake this CUMQUAT CAKE. The first time I made it, it tasted very bitter and I couldn’t taste the macadamias, which was a bit of a waste considering they are so expensive to buy. But some friends tried it and really liked it. Maybe because they like marmalade and the bitterness associated with it. So I adjusted the recipe to my liking and bingo, much better.
So here is the original recipe and below, I will tell you what I did to make it edible to my palate.


250g cumquats, cut in half and seeded
3 eggs
150g caster sugar
1/2 teaspoon bicarbonate of soda
2 tablespoons self-raising flour
200g macadamia nuts, ground to meal consistency
100g shredded coconut
icing sugar for dusting


  1. Preheat the oven to 180°C.
  2. Blend the cumquats in a food processor until they are minced.
  3. Whisk the eggs and sugar together until creamy.
  4. Add the minced cumquats and the remaining ingredients to the egg and sugar cream. Stir the mixture until the ingredients are well combined.
  5. Pour the cake mixture into an 18cm lined cake tin.
  6. Bake in the oven, onto the centre shelf, for about 40 minutes, or until it is just firm.
  7. When the cake is cool, dust with icing sugar.
  8. Eat!

It’s a very easy recipe, cooks well and the top gets this little crunchy macaroony taste.
The recipe also suggests a cumquat syrup to serve with the cake but I didn’t make it, neither did I dust with icing sugar.

So, to get rid of the bitter taste, I blanched the cumquats in boiling water for about 5 minutes before cutting them in half and removing the pips (boil water in a saucepan; add the cumquats and boil). I also used almond meal instead of the macadamias. And I baked the cake in a 20cm square cake tin.
Very nice now!
May be worth trying with limes.

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