Iron Chef Shellie

Kumquat and Rosemary Cake

“The simple combination of citrus and rosemary is a sure fire winner. Balancing the kumquat flavour with an orange makes it a little less intense and bitter.”

Kumquat and Rosemary Cake

Kumquat and Rosemary Cake

When my friend Vee gave me THE biggest bag of kumquats I ever did see, I wasn’t sure what to do with them. A lot of people on social media suggested the best thing I could do with them was to give them to someone else or throw them in the bin! After making the first version of this cake with 100% kumquats, I could see why. The flavour is very intense, very bitter and not pleasant. So I decided to balance the flavours with one orange and the rest with kumquats based on a recipe by the lovely Julia Ostro. I added the rosemary as I just love the combination of citrus and rosemary. Topped with a simple frosting, it’s a winner warm or at room temperature!  

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Kumquat and Rosemary Cake
Adapted from Julia Ostro’s – Bitter Orange & Fennel Seed Cake

1 orange + kumquats (total weight should be 300g)
300g caster sugar
3 eggs
250ml extra virgin olive oil
250g self raising flour
1 tbs rosemary leaves, finely chopped

250g creme fraiche
50g icing sugar

Candied kumquats, to decorate
Rosemary sprigs, to decorate

1. Preheat the oven to 180ºC (160ºC fan-forced). Grease and line a 20cm round cake tin.

2. Top and tail the oranges, quarter them and remove any seeds. Cut the kumquats in half and remove any seeds. Blitz in a food processor, skin and all, until you have a puree. Set aside.

3. In a large bowl, beat the sugar with the eggs until pale and thick. Add in the olive oil and pureed orange and kumquat mixture, and whisk until combined. Sift over the flour, add the chopped rosemary and gently whisk until you have a smooth batter. Pour into the prepared tin and bake in preheated oven for 45 minutes or until a skewer is clean when tested. Allow to cool slightly before removing from tin.

4. Meanwhile, make the frosting simply by whisking the creme fraiche and icing sugar together until thick. This can be done in an electric mixture, but be sure you don’t over beat it! Set aside until the cake is cool and ready to ice.

5. Spread the frosting on top of the cooled cake and top with candied kumquats and rosemary. 

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Kumquat and Rosemary Cake

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6 comments on “Kumquat and Rosemary Cake
  1. Stacey - July 19, 2018 at 11:21 am

    I just bought a house, which came with an array of edible plants, including a cumquat tree. I had about a kilo of ripe fruit to learn what to do with. I found this cake recipe in my search for what it is you do with cumquats. It is a fabulous recipe. The cake has been a smash with the half a dozen people who have tried it and I’ve passed on the recipe already. It will become an often made treat I think. The rosemary really just ties everything together. Thank you for sharing.

  2. Eva - October 24, 2018 at 7:39 pm

    Thank you for sharing the recipe. I must try.

  3. lucyahayden - December 11, 2018 at 8:37 pm

    I haven’t tried this cake but I like to have it after looking at this awesome images. Thanks for sharing.

  4. Nicole Bernhard - May 22, 2019 at 10:20 pm

    Delicious Cake, cooked many a time for my Cafe, loved by all.


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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