I love citrus season. Every winter and spring, the markets are brimming with all different types of gorgeous citrus, and I’m always making tons of citrus desserts. This Cara Cara Orange Cake with Kumquat Thyme Marmalade uses several different types of citrus to create a gorgeous cake that’s full of seasonal flavor. The kumquat marmalade isn’t too bitter, and the fiori di sicilia buttercream adds a gorgeously silky layer to tie everything together.
Why you’ll love this orange cake
Rich seasonal flavor. This Cara Cara orange cake is filled with citrusy flavor which is perfect for this time of year. It uses several different types of citrus to really pack a punch and give the cake dynamic flavor.
Relatively easy. This cake might look daunting to make, but I promise you, it’s actually very easy to make. The orange cake layers are pretty straightforward, and the buttercream is an American buttercream that comes together super quickly. Arguably, the most time consuming part of making this cake is preparing the kumquats for the marmalade. I like to prep them while watching a tv show to make it go a little faster.
Gorgeous and impressive. This orange cake is a beautiful showstopper for any get together, and is very sturdy.
Tools you’ll need
This Cara Cara Orange Cake doesn’t require too much special equipment. To make the cake as written, you will need two 8″ cake tins. You can also use three 6″ cake tins, or two 9″ cake tins (just know that the layers will be thinner in the 9″ tin). I recommend using a stand mixer or electric beaters for creaming the butter and sugar, and for making the buttercream.
Unlike some other jam recipes, the kumquat marmalade doesn’t require using a candy or instant read thermometer, though you are more than welcome to use one if you like. I simply use the method of chilling a small plate in the freezer, and adding a bit of thickened marmalade to the cold plate. Then, run your finger or a small wooden spoon through the jam: if the jam does not flood back into place, it is ready.
Ingredients you’ll need for this Cara Cara orange cake
Cara Cara oranges. Cara Cara oranges are my absolute favorites to use. Not only are they a gorgeous, almost coral color, but they’re super juicy and have the most delightful sweet flavor. If you can’t find Cara Cara oranges where you live, you can use navel oranges, or even tangerines. We will use both the juice and zest in this recipe for maximum flavor.
Kumquats. As someone who isn’t a big fan of traditional marmalade, I love how kumquats give a traditional marmalade taste without the bitterness. They do require a little bit of prep work to make sure we don’t get any bitter parts. Simply cut the kumquats in half lengthwise, and remove the white membrane and seeds and discard. Finely chop the remaining rind. Because kumquats are so high in natural pectin, we don’t need to add any to the marmalade.
Star anise. This spice gives the marmalade a lovely warmth.
Thyme. If you know me, you know I love adding herbs to my recipes. Thyme gives a beautiful herbal note to the marmalade filling that works perfectly with the citrus flavors.
Fiori di Sicilia. If you haven’t heard of it before, Fiori di Sicilia (“Flower of Sicily”) is an extract similar to orange blossom water that is like a mix of orange and vanilla. It has a sweeter, more subtle flavor than orange extract, and is not as perfumey as orange blossom water. You can order it online, and find it in many grocery stores. If you can’t find it near you, you can substitute the 2 tsp of Fiori di Sicilia in the recipe for 1 tsp orange blossom water (or orange extract) and 1 tsp of vanilla. You may want to use a little more, but start there since these extracts can have a very strong flavor.
How to make this orange cake
Make the kumquat jam. I recommend starting with the jam component, since it takes the most prep time, and will need to cool before being used in the cake filling. Prep your kumquats by cutting them in half lengthwise, and remove the white membrane and seeds and discard. Finely chop the remaining rind. In a medium pot, add the chopped rinds, star anise, sugar, water, zest and juice of 1 lemon, and leaves from several fresh thyme sprigs. Bring to a boil, and then reduce the heat to medium. Stir occasionally, and cook until the marmalade has thickened, about 30-40 minutes. Allow to cool before using.
Make the cake layers. Grease and line two 8″ cake pans and set aside. In a large bowl, stir together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Next, add the eggs, one at a time, until fully incorporated. Add the vanilla and orange zest. In two additions, add the dry ingredients, then add the milk and orange juice in two more additions. Divide the cake batter evenly among the pans and bake.
Make the buttercream. Cream the butter with a paddle attachment, and then add the powdered sugar in small increments until mixed and fluffy. Thin the buttercream as needed with the cream, and add in the fiori di sicilia.
Assemble. To assemble the cake, pipe the buttercream along the edge of the bottom cake later to create a wall, then fill the center with the kumquat jam. Add the top layer, and decorate with the remaining buttercream as desired. Garnish with sliced citrus.
How to store this cake
This cake keeps well in the fridge for up to 5 days, wrapped well. Serve at room temperature or chilled.
Other citrus recipes you’ll love!
Cardamom Bundt Cake with Blood Orange Glaze
Meyer Lemon Italian Meringue Pie
Empress Grapefruit Fizz Cocktail
Key Lime Pie with Speculoos Crust
I hope you enjoy this Cara Cara Orange Cake with Kumquat and Thyme Marmalade! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
