Kumquats upside down cake
- 55 g unsalted butter
- 55 g light brown sugar
- 1 tablespoon honey
- 300 g of Exotic Fruit Box kumquats, of which we will use 2 teaspoons and 65 ml of juice and the rest in thin slices to cover the bottom of a mold (I used a rectangular one but you can use a round also )
- 265 g flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon cinnamon
- 4 eggs
- 250 g of granulated sugar
- 1/2 cup olive oil
- 65 ml of orange juice
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon grated kumquats
Preheat the oven to 190ºC. Grease the mold and place a baking paper on the bottom. Reserve.
In a small saucepan, melt the butter over low heat with brown sugar, honey and two teaspoons of kumquats juice, whipping until the sugar has dissolved and has hickened like a caramel.
Remove from the heat and pour the syrup into the mold. Place the kumquats slices on the caramel. Set aside.
In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
In an electric mixer bowl, beat the eggs and sugar until they are well foamed. Then add the olive oil at low medium speed until they are smooth. Add the juice of kumquats and oranges, milk, vanilla and grated and mix until they are incorporated. Then slowly add the flour mixture to the dough, mixing until the dough is even.
Carefully take the fruit or stand up, fill dl mold and bake for 30-40 minutes until punching with a toothpick comes out clean.
For an extra citric touch, mix with slices and juice of limes. You will get a nice set of colors and a delicious citrus flavor.