This simple cake captures the tangy delights of fresh kumquats.
This is the time of year when kumquats dangle cheerily from neighbors’ trees, like little droplets of sunlight reflecting mercifully lengthening days. They brim over in baskets at farmers markets and fruit stands. Get your hands on as many as you can — you want some to just pop whole into your mouth, chew the sweetly quinine peel, suck out the sour juice and enjoy the mouth puckering punch.
Save the rest for this recipe, the perfect citrus cake. Superbly moist, foolproof, stunningly beautiful and packed with flavor, this upside down cake lets kumquats literally shine in all their glory. This recipe can be made entirely in a food processor, cutting down on dishes and prep. If you don’t have a food processor, you will need to blend the kumquats using a blender or fine grater. Use fine ground cornmeal for a delicate texture or medium ground cornmeal if you like a bit more crunch, but do not substitute corn flour as it will be too dense.1¼ cups sugar, divided use
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