Easy Kumquat Cake

September 22, 2021

 Kumquat cake with a hint of rosemary.



What is Kumquat?

Kumquat also known as cumquat or 金桔 is a small oval shape citrus fruit, a size of an olive.
Kumquat fruits are bright orange in colour when they are ready to be harvested.

How do you eat Kumquats?

Kumquats are eaten whole, with skin or rind (but not the seeds though).


What does kumquats taste like?

I was not great fan of kumquats initially.
But the more I ate kumquats, the more I like them.

Initial bite into kumquats, the tart / sour taste of kumquats will be too overpowering (for me :P , a person who used to love everything sour but sadly I can't take sour anymore)
After few seconds, the slight bitter taste from rind will be dancing on your palate.
Almost immediately, after the bitter comes the sweetness taste of kumquats and that is the best part.

I must say that kumquats fruits are quite unique on its own.

 fresh kumquats and candied kumquats

What can you do with kumquat fruits?

There are many ways to enjoy kumquat.

You can either brine kumquat with only using salt. 
Honestly speaking, pickling kumquat is my least favourite way to enjoy kumquat.

You can cook them in syrup to make candied kumquat.
Candied kumquats are not too bad. No funny taste and no funny smell!

I made Kumquat marmalade
I always love marmalade so this is one of my favourite way to use kumquats.

Finally, I tried baking cake using kumquats.
The cake turned out good, slightly on the dense side but still tasted good.

 kumquat rezept

How to bake Kumquat Cake?

The full list of ingredients and method are in the recipe card below.
Do note that measurements in cups are in the notes section of the recipe card.

Disclaimer : using kitchen scale is more accurate to bake this Kumquat Cake.

 ingredient s to bake kumquat cake
1. Ingredients to bake kumquat cake : kumquats, eggs, rosemary, butter, plain flour, corn flour, baking powder, sugar, greek yoghurt, creme fraiche and icing sugar.

 Chopped rosemary and mix into flour mixtures
2. Chopped rosemary and mix into flour mixtures 

 quarter kumquat
3. De-seed and roughly chop kumquats and place in food processor and processed into puree.

 president butter
4. Butter

 Mix egg and sugar
5. Beat eggs and caster sugar till light and fluffy

 Add flour to egg and sugar mixture
6. Add flour mixture 

 Add butter to kumquat cake batter
7. Add butter follow by the last 1/2 cup of flour mixture

 Add yoghurt to kumquat cake batter
8. Add Greek yoghurt

 add kumquat puree to cake batter
9. Add kumquat puree

 pour kumquat cake batter into baking pan
10. Transfer to baking pan

 Prepare creme fraiche frosting
11. Prepare creme fraiche frosting by beating creme fraiche and icing sugar.

 Spread creme fraiche frosting onto cooled down kumquat cake.
12. Spread creme fraiche frosting onto cooled down kumquat cake.

How to store any leftover kumquat cake?

Best store them in an air tight container and place them in the fridge (we are using creme fraiche, so best to refrigerate)

To serve, take out from the fridge at least an hour before serving.

Do check out my other kumquat recipe  in my blog.

 kumquat dessert recipe

Video on How to Bake Kumquat Cake

Moist Kumquat Cake

Moist Kumquat Cake
Yield: 8
Author: Lisa Ho
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 19 M
Kumquat cake top with creme fraiche frosting, is one of the perfect citrus flavour cakes, I have ever baked. (See note below for ingredients in cups)


Kumquat Cake batter
  • 300g kumquat (de-seed and quartered)
  • 3 eggs
  • 250g caster sugar
  • 250 plain flour 
  • 25g corn flour 
  • 2 teaspoon baking powder
  • 1 tablespoon rosemary - chopped
  • 100g butter at room temperature
  • 100g Greek yoghurt 
Creme Fraiche frostings
  • 200g creme fraiche
  • 50g icing sugar


Prepare Kumquat Cake batter
  1. Pre heat oven to 175 C (350F)
  2. Line an 20cm baking pan with greaseproof paper
  3. Chop rosemary
  4. Weigh and sift flours
  5. Add chopped rosemary to flour mixture.
  6. Set aside.
  7. De seed and quartered kumquat and blend or blitz in food processor till smooth
  8. Add chopped rosemary to flour mixture
  9. In a mixing bowl, beat caster sugar and eggs till light and airy
  10. Add flour mixture half a cup at a time (leave some flours for later)
  11. Add butter 
  12. Add the remaining flours mixture to the batter
  13. Add greek yoghurt
  14. Final step is add kumquat
  15. Mix well
  16. Pour the kumquat cake batter into baking pan.
  17. Bake at 175C for 50 to 60 minutes or until skewer comes out clean.
  18. Set aside for 10 minutes then take kumquat cake out of the baking pan to cool down.
  19. Top with creme fraiche frosting (method below)
  20. Decorate with candied kumquat and rosemary leaves
  21. Serve
Creme fraiche frosting
  1. Mix creme fraiche and icing sugar 
  2. Beat till firm (note creme fraiche will not be as firm as whip cream)


I am using grams instead of cups as I find this is more accurate to bake a good cake.

However if you do not own kitchen scale, then this is a rough conversion of the ingredients above:

1) 250g plain flour = 1 cups + ½ cup + 1 tbsp

2) 25g corn flour = 3 tbsp + 1 tsp

3) 100g butter = ¼ cup + 3 tbsp

4) 200g caster sugar = 1 cup

5) 100g greek yoghurt = 1/3 cup

6)300g kumquat = 2 cups (measured whole, uncut with seeds)

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

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Kumquat cake with a hint of rosemary is a moist cake. Kumquat cake top with creme fraiche frosting,  is one of the best citrus cakes.