An exotic take on Victoria Sponge – Kumquat Sponge Recipe

Last night the hubby decided he wanted a snack. It was 8pm, we had no spare cash for chocolate (our normal go to when we’re hungry) and nothing but bread, milk, butter and eggs (seriously!) in the fridge. So I played dutiful wife (makes a nice change really!) and made him a Victoria sponge, but with an exotic twist! My mum has just been to Greece on holiday and brought back a jar of Kumquat marmalade to try. As we don’t have any other jams/marmalades available I thought it would be a refreshing change. It was – yum!

The sponge was simple to make and within 30 minutes we had cake with a glass of gin and tonic. Not bad for a school night.

Kumquat Sponge Cake recipe

Fancy making it yourself? Here’s how!

You’ll need:

  • 225g self-raising flour
  • 225g caster sugar
  • 4 eggs, beaten
  • 225g unsalted butter
  • 2 tsp baking powder
  • caster sugar to sprinkle
  • butter to grease cake tins

What you need to do:

  1. Preheat the oven to 180C and grease two 8″ cake tins
  2. Blend the butter with the sugar until creamy, add in the flour into the bowl.
  3. Create a central well and add the eggs. Fold the mixture together until well mixed.
  4. Divide the mixture between the two cake tins and place in the oven for 20-25 minutes, or until golden brown
  5. Remove from the oven, checking they are cooked by placing a clean skewer into the centre of the cakes.
  6. Leave on a wire rack to cool and remove from cake tins.
  7. Pick whichever side looks better to go on top and then spread marmalade onto the other piece.
  8. Very carefully place the top piece on the bottom like a sandwich. The cake is very light, so be careful not to split it at this point.
  9. Finally, sprinkle your cake with caster sugar to finish. Voila!

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