Cumquat & Semolina Cake

Richard Ousby - Executive Chef, Stokehouse



  • 500g cumquats
  • 250g caster sugar
  • ½ teaspoon ground cinnamon
  • 300g semolina
  • 1 teaspoon baking powder
  • 5 eggs
  • 130ml Mt Zero Extra Virgin Olive Oil


Soaking Syrup:

  • 100g marmalade
  • 100g honey
  • 50g water



  • Preheat oven to 170°C
  • Boil cumquat for 1 hour to soften. (Water may need to be refilled as it evaporates.)
  • Let the cumquat cool, remove seeds, blitz in blender until smooth.
  • Add cinnamon and sugar, blend to combine
  •  Transfer to a large bowl, then whisk in egg and olive oil until combined.
  • Fold in baking powder and almond meal until just combined.
  • Pour into lined 20cm round cake tin and bake for 30 mins or until golden-brown. If the centre of your cake is still uncooked when the cake turns golden, cover the tin with foil until ready.
  • Once cake has cooled, brush with soaking syrup.