cumquat & semolina cake

Directions

1. Preheat oven to 170 degrees Celsius.

2. Place cumquats in a pot of water and simmer for one hour to soften The water may need to be refilled as it evaporates throughout the cooking process.

3. Let the cumquats cool, remove seeds and blitz in a blender until smooth.

4. Add cinnamon and sugar to the blender and pulse to combine.

5. Transfer to a large bowl, then whisk in eggs and olive oil.
6. Fold in baking powder and semolina until just combined.

7. Pour batter into a lined 20cm round cake tin and bake for 30 mins or until golden brown. If the centre is still uncooked when the cake turns golden, cover the tin with foil and return to oven until ready.

Soaking Syrup

1. While the cake is baking, combine all of the syrup ingredients in a small bowl and bring them to the gentle simmer for a couple of minutes. Remove from the heat and set aside to cool.

2. Once the cake has cooled, brush with soaking syrup. We recommend serving with a scoop of crème fraîche or labne!