Ingredients
Crème anglaise
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease 24cm spring form tin, line base with baking paper. Sprinkle sides of tin with a little flour, shake away excess flour, stand tin on oven tray.
2.Simmer whole cumquats, covered, in medium saucepan of boiling water, 1 hour or until very soft. Drain.
3.Halve cumquats, discard seeds. Blend or process cumquats until smooth. Process almonds until finely chopped.
4.Beat eggs and sugar in medium bowl with electric mixer until pale and thick. Fold in cumquat puree, ground almonds, semolina and sifted baking powder. Pour mixture into tin.
5.Bake cake about 1 hour. Stand cake in pan 10 minutes before turning onto wire rack to cool.
6.Meanwhile, make crème anglaise. Bring milk to the boil in medium saucepan. Whisk egg yolks and sugar in medium bowl until creamy, gradually whisk into hot milk. Stir over heat, without boiling, until mixture thickens slightly, stir in extract.
7.Serve cake dusted with sifted icing sugar and crème anglaise.
