Cumquat & Semolina Cake

Richard Ousby - Executive Chef, Stokehouse, Serves 8



500g cumquats, plus water to cover
250g caster sugar
½ tsp ground cinnamon
300g semolina
1 tsp baking powder
5 eggs
130ml Mount Zero Extra Virgin Organic Olive Oil

Soaking Syrup:

100g marmalade
100g honey
50g water


Preheat oven to 170°C.

Boil cumquats for one hour to soften (note: the water may need to be refilled as it evaporates throughout the cooking process).

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

Add cinnamon and sugar, blend to combine.

Transfer to a large bowl, then whisk in eggs and olive oil.

Fold in baking powder and semolina until just combined.

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 until ready.

While the cake is baking, make the soaking syrup. Combine all of the ingredients in a small bowl and bring them to the boil. Remove from the heat and set aside to cool.

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

Recipe Ingredients from the Mount Zero Range