I revisited this cake made last year which is based on an Annabel Langbein recipe.
I made it two ways, my original recipe tweaked a little and a vegan version.
Below is the link to the original recipe:
https://thequirkandthecool.com/2013/07/14/blueberry-and-cumquat-cake-with-sugared-pecans/
Original Version
My “tweaks” were to use a couple of tablespoons of preserved cumquats instead of jam, as I had run out of cumquat jam. I blitzed the cumquats pretty thoroughly so as not to have big chunks in the cake. When adding the final teaspoon of cumquat preserve, I added the syrup rather than the fruit.
Here is the link to preserved cumquats: https://thequirkandthecool.com/2013/08/26/cumquats-in-sugar-syrup/
I also served the cake with lots of fresh berries and more preserved cumquats.
Vegan Version
This is a similar recipe to my vegan chocolate cake, minus the cocoa. I also made a plain vanilla cake as well. I used my fancy Nordic ware molds which I love.
Ingredients
175 gms self raising flour
3 level tsps baking powder
100 gms rapadura or other unrefined sugar* + 1/8 cup
125 mls vegetable oil
325 mls cold water
I/2 cup blueberries
1/8 cup chopped pecans
Method
Preheat oven to 170 degrees C. Grease 20 cm cake tin or 4-6 small fancy molds with oil spray.
Place all the ingredients (except the blueberries and pecans and additional sugar) in a food processor in the order given and whizz. Place mixture into the greased tin or molds.
Scatter the blueberries and chopped pecans over the batter. Lastly sprinkle over 1/8 cup rapadura sugar, making sure the nuts are well covered.
Bake for 30 minutes for the cake tin, 15 minutes for the molds, in the pre-heated oven.
Cool for 5 minutes before gently turning out onto a wire rack.
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