Kumquat Upside Down Cake

Soft, juicy, highly aromatic kumquat upside down cake.  What more could you ask for from a cake? I had to do something with all those kumquats that my little tree gave me this year 🙂

A few words about the kumquat upside down cake

It only takes 15-20 minutes of your time to prepare, and then the oven does all the work. It softens the kumquat slices and their liquids pass into the dough and give it all the aroma and taste.

Okay, I guess you’re a little intimidated by the cake flipping, right? With a well greased and non-stick pan you should have no problem, Non-stick paper is not needed, and I think it might cause problems to the caramel, so leave it off. Just flip it, without hesitation, once you have a good and confident grip.

Allowing the cake 15 minutes to rest before flipping is also important. Don’t try it earlier because the cake is quite wet, but don’t try it later either, because the caramel will cool and possibly stick.

The ingredients

I have not used butter in the caramel. I preferred to avoid it, for obvious reasons. I believe that the result, a moist aromatic kumquat upside down cake with a light caramel, vindicated me.

If you want to omit the almond frour, simply substitute with a.p. flour.

Like all fruit sweets, this too does not last for many days. For 2-3 days it will be ok.

It is, very pleasantly, eaten warm, but also at room temperature. It goes without saying that it can be done with other citrus fruits as well.

If you love koumquats as much as I do, you will definetely want some more recipes. Click here.

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Kumquat Upside Down Cake

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desserts, lenten, healthy – greek, mediterranean

Serves: 8

Prep Time: 20 minutes – Cooking Time: 30 minutes – Total Time: 50 minutes

Kumquat Upside Down Cake, but healthier, soft, juicy, highly aromatic. What more could you ask for from a cake?

Ingredients

• 22-25 kumquats, sliced & seeded
• 60g coconut sugar, or brown sugar
• 150g all purpose flour
• 75g almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• a pinch of salt
• 250ml almond mylk, or other plant-based milk of your choice
• 150g honey, or maple syrup
• 75g coconut oil, melted
• 1 tbsp apple cider vinegar

Instructions

1

In a well-oiled, non-stick round form or pan with a diameter of 23 cm. spread the sugar evenly. Place the kumquat slices on it, one next to the other, so as to cover the entire bottom of the form.

2

In a small bowl, mix the mylk with the vinegar. Leave it aside to curdle until you need it.

3

In a large bowl, mix the two flours, baking powder, soda and salt.

4

In another medium bowl, mix the curdled mylk, honey and melted coconut oil. Pour them into the dry ingredients and mix well.

5

Pour the mixture into the pan, carefully, and spread it evenly.

6

Bake in a preheated oven, at 180°C, for 30 minutes.

7

Let it cool in the pan for 15 minutes.

8

Run a knife between the cake and the form to detach it and put a plate or platter over the cake. Flip it quickly and leave it for 1 minute. Tap the bottom of the pan lightly so that the cake comes off and falls off. Carefully remove the pan.

9

Serve warm, or, at room temperature.

Nutrition

• 336 Calories
• 46.4g Carbohydrates
• 15.4g Fat
• 5.2g Fiber
• 5.9g Protein
• 8.6g Saturated fat
• 184mg Sodium
• 25.1g Sugar
• 6.8g Unsaturated fat

Notes

If you want to omit the almond frour, simply substitute with a.p. flour. Like all fruit sweets, this too does not last for many days. For 2-3 days it will be ok. It is, very pleasantly, eaten warm, but also at room temperature. It goes without saying that it can be done with other citrus fruits as well.

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