Loquat cake flavored with orange and rosewater

Buttery, not too sweet, citrusy and floral, with juicy loquats

Published originally on my blog on 21 May 2018

Loquat trees can be found in many areas in Greece, even in Athens where I’m from, and you can simply reach up, pick the fruit from the tree and eat it right then and there. It’s unfortunate that not many people eat loquats or that they only use them to make jam, because loquats have so much potential and can be used not only in sweet but savory dishes as well.

I think many people simply don’t know what to do with them or they don’t realize how flavorful they are. Loquats have a very unique flavor. They are tart at the beginning but that tartness is never lingering as it is succeeded by a gentle sweetness and an aromatic, fresh and fruity flavor that I can’t really describe. It is reminiscent of stone fruits like apricot or plum but also nutty, almondy somehow.

Loquats should be eaten when fully ripe and indications of that is an orange-y color instead of a pale yellow one and lots of bruises and blemishes. Perhaps that’s why people avoid them, because they think they’ve gone bad when they’re actually at their best.

I love eating loquats straight up, —I frequently combine them with cheeses, especially Greek kefalotyri which is a hard and creamy cheese made with sheep and goat’s milk, and some crusty bread— and I have used them in the past to make jam and preserve. I have been meaning to incorporate them in a cake for ages but never really got around to it until a couple of weeks ago when I finally decided to experiment. I’m happy to report that I had great results that exceeded my expectations.

I made a cake with halved loquats, semolina and almonds, flavored with orange zest and rosewater and it was incredibly flavorful with a wonderful texture. I have since then made this cake twice more to ensure it is right, and everyone who tasted it has fell in love with it.

The loquats and almonds are placed on top of the cake batter and during baking they immerse into it, hiding eventually inside the cake, only to be rediscovered with each slice or bite.

It’s a buttery and not too sweet cake, perfectly balanced, and has the distinctive flavor of the sweet and tart loquats, the citrusy aroma of the orange and the floral quality of the rosewater. It has a moist and fluffy crumb with a crispness from the added semolina and halved almonds, juiciness from the fruit and a slightly crunchy top.

The addition of salted butter was a good reminder that I need to use it more often in baked goods as it always adds a certain je ne sais quoi to cakes and biscuits (like in these pistachio and cocoa nib cookies) that makes them exceptional.

Loquat semolina cake flavored with orange and rosewater

I love eating it plain but it would pair beautifully with a scoop of vanilla or this honey and milk ice cream.