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Kumquat Citrus Olive Oil Cake with Swiss Meringue Buttercream Recipe

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Kumquat Citrus Olive Oil Cake with Swiss Meringue Buttercream is a bright, flavorful dessert featuring a moist olive oil cake infused with lemon and orange zest, studded with caramelized kumquats, and topped with a luscious kumquat compote and smooth Swiss meringue buttercream. Perfect for citrus lovers, this elegant cake combines fresh fruitiness with rich textures, decorated beautifully with fresh raspberries and kumquats for a stunning presentation.

Ingredients

Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1 cup granulated cane sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 cup extra virgin olive oil
  • 3 large eggs
  • 1/3 cup fresh orange juice
  • 3/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup finely chopped kumquats
  • 2 tablespoons granulated cane sugar

Kumquat Compote

  • 1 cup kumquats, sliced into thin rounds or chopped
  • 1/3 cup granulated cane sugar
  • 3/4 cup fresh orange juice (plus 2 tablespoons)
  • 2 tablespoons fresh lemon juice

Swiss Meringue Buttercream

  • 3 egg whites
  • 3/4 cup granulated cane sugar
  • 1/2 cup unsalted butter, cubed, softened but still slightly firm
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Decoration

  • Fresh raspberries
  • Fresh kumquats

Instructions

  1. Prepare the cake pan: Preheat the oven to 375°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and baking soda. Set aside.
  3. Combine sugar and citrus zest: In a separate large bowl, combine 1 cup sugar, lemon zest, and orange zest. Rub the mixture together with your fingers for about 30 seconds to release the aromatic oils.
  4. Add wet ingredients: Whisk in the olive oil and eggs vigorously for 1-2 minutes until the mixture is fluffy and pale yellow.
  5. Incorporate juices and flavorings: Stir in the fresh orange juice, sour cream, and vanilla extract until completely smooth.
  6. Add dry ingredients and mix batter: Add the dry ingredients into the wet mixture and gently fold just until smooth. Avoid overmixing to prevent a dense cake.
  7. Caramelize kumquats: In a small saucepan over medium heat, combine finely chopped kumquats and 2 tablespoons sugar. Stir occasionally to prevent burning as the sugar caramelizes with the kumquats for 3-5 minutes. Stir this mixture into the cake batter.
  8. Bake the cake: Pour the batter into the prepared springform pan. Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
  9. Make the kumquat compote: In a saucepan over medium heat, combine sliced kumquats, 1/3 cup sugar, and 3/4 cup orange juice. Stir until bubbling, then cook down for 10-12 minutes, stirring occasionally to prevent burning, until thickened. Transfer to a high-speed blender, add 2 tablespoons more orange juice to loosen, blend until smooth, then return to the saucepan. Stir in lemon juice and cook another 1-2 minutes if runny until jam-like. Let cool completely; it thickens further as it cools.
  10. Prepare Swiss meringue buttercream: Fill a saucepan with 2 inches of water and heat to a boil, then reduce to medium. In a heatproof bowl, combine egg whites and 3/4 cup sugar. Set over the simmering water and whisk continuously until sugar dissolves completely (~5-10 minutes). Test by rubbing a bit between your fingers; it should feel smooth.
  11. Whip meringue: Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high for 10-15 minutes until stiff peaks form. Chill in the refrigerator for 10-20 minutes until completely cooled.
  12. Beat in butter: With the mixer on medium, add the softened butter cubes a few at a time, beating until the mixture is thick and velvety, about 2-3 minutes. Fold in the vanilla extract and salt using a spatula.
  13. Assemble the cake: Use an offset spatula to evenly frost the cooled cake with the Swiss meringue buttercream. Spoon the kumquat compote on top and swirl gently into the frosting. Decorate with fresh kumquats and raspberries as desired.

Notes

  • Be careful not to overmix the cake batter to keep the cake tender and light.
  • Make sure the egg whites and sugar mixture for the meringue is completely smooth to avoid graininess in the buttercream.
  • The kumquat compote can be made ahead and stored in the refrigerator for up to 3 days.
  • Room temperature butter is key to achieving a smooth Swiss meringue buttercream.
  • The cake should be completely cooled before frosting to prevent the buttercream from melting.

Find it online: https://yummadeeasy.com/kumquat-citrus-olive-oil-cake-with-swiss-meringue-buttercream-recipe/