Description
This Kumquat Citrus Olive Oil Cake is a moist and flavorful dessert that beautifully combines the bright, tangy zest of kumquats with the rich, fruity notes of olive oil. Topped with a silky Swiss meringue buttercream, this cake offers a perfect balance of citrus sharpness and creamy sweetness, making it ideal for any special occasion or a delightful afternoon treat.
Ingredients
For the Kumquat Citrus Olive Oil Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 2 tbsp finely grated kumquat zest
- 1/4 cup finely chopped kumquats, seeds removed
For the Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, softened and cut into cubes
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp fresh kumquat juice or other citrus juice for flavor enhancement
Instructions
- Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil while continuing to mix. Stir in the milk, vanilla extract, kumquat zest, and chopped kumquats until fully combined.
- Combine wet and dry ingredients. Slowly fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to keep the cake tender.
- Bake the cake. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
- Make the Swiss Meringue Buttercream. In a heatproof bowl, combine egg whites and sugar. Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Transfer the mixture to a stand mixer and whip on high speed until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
- Add butter to finish the buttercream. With the mixer on medium speed, add the softened butter cubes gradually, one at a time, until a smooth and fluffy buttercream forms. Beat in vanilla extract, salt, and if using, kumquat juice for extra citrus flavor.
- Assemble the cake. Once the cake is completely cool, remove it from the pan and place it on a serving plate. Spread a thin layer of buttercream over the top and sides of the cake. Use the remaining buttercream to pipe decorative swirls or smooth it out evenly for a clean finish.
- Garnish and serve. Optionally garnish the cake with thin slices of fresh kumquats or candied kumquats for added visual appeal and a punch of citrus. Slice and enjoy at room temperature for best flavor and texture.
Notes
- Ensure the cake is completely cooled before frosting to prevent the buttercream from melting.
- Use good quality extra virgin olive oil for the best flavor profile in the cake.
- If kumquats are unavailable, substitute with finely chopped thin-skinned oranges or lemons with their zest.
- The Swiss meringue buttercream requires room temperature butter and patience for best results.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
