Introduction
This is a very interesting cake in that it uses two somewhat unique ingredients (for a cake) – ricotta and kumquat. The end result is a surprisingly delicious cake and a chance how to learn how to use these two ingredients in baking. While you can substitute other fresh berries for the kumquat and it will taste just as good, I do recommend trying it with kumquats just because they’re a super cool ingredient if you haven’t used them before. They’re like an inside-out orange with sweet skin and a tart flesh (the entire kumquat is edible; although it’s best with the seeds removed).
Recipe Outline
| Recipe: Recipe Review: Ricotta Cake with Kumquat Marmalade | Special Equipment: 9 Inch Springform Pan, Food Processor, Stand Mixer or Hand Mixer |
| Source: Dessert Person | Time: 2.5 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Batter
Tip: Be careful not to over-mix the egg whites. Consider using a hand mixer instead of a stand mixer so you can see it more easily go through the stages. See the start of this video for clearer instructions.
Baking The Cake
Tip: The cake will sink right after; this is expected.
Making The Marmalade
Tip: Make sure to go until the liquid is a relatively thin syrup and the kumquats are very soft and translucent. It’s very hard to overshoot the doneness of the kumquats.
Assembling The Cake
Tip: Consider serving the marmalade on the side if not eating it all right away as it can make the cake soggy in spots.
Final Product
Key Takeaways
- Make sure to use high-quality ricotta (try out Bellwether Farms for some particularly great ricotta).
- You need a fairly large food processor to do the first part of the recipe.
- Final Score: 3/5 – A great and interesting recipe. Definitely worth a try if you haven’t baked with ricotta or used kumquats before.
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