Serves at least 8

Sticky kumquat and marmalade cake recipe

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20 minutes to make, about 50 minutes in the oven

240g unsalted butter, softened
4 tbsp demerara sugar
150-200g kumquats, thickly sliced
200g golden caster sugar
3 heaped tbsp good orange marmalade
4 large eggs, beaten
220g self-raising flour, sifted
50g ground almonds
Finely grated zest and juice of 1 orange

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1. Grease and line a 23-25cm solid-bottomed cake tin, about 9cm deep, with non-stick baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Spread 20g of the butter over the base of the cake tin and scatter over the demerara sugar. Arrange the kumquat slices over the butter and sugar.
2. Using an electric mixer, cream the remaining butter and caster sugar until light and fluffy. Beat in the marmalade. Add the eggs, a little at a time, adding a few spoonfuls of flour with the last additions of egg to prevent curdling. When all the egg is incorporated, fold in the remaining sifted flour, a pinch of salt, ground almonds and orange zest. Then mix in enough orange juice to make a dropping consistency – a mixture that drops easily from a spoon when it is tapped on the edge of the bowl.
3. Spoon the mixture into the cake tin, spreading it over the layer of kumquats. Smooth the mixture until it is level, making a slight depression in the centre. Bake on the middle shelf of the oven for 50-60 minutes or until the top is springy to a light touch and a skewer inserted into the centre comes out clean. Allow to cool in the tin. Serve cold as a tea cake, or warm with a dollop of whipped cream sharpened with crème fraîche or some Greek yogurt.

Nutritional info

Per serving: 575 kcals, 31.2g fat (16.7g saturated), 7.3g protein, 71g carbs, 50g sugar

Chef's tip

Sweet-sour kumquats are great cooked in this upside-down cake, as the sharpness of the fruit cuts through the tooth-achingly sweet sugar.

Sticky kumquat and marmalade cake recipe

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