i love love love loquats! and in san francisco, you can find them all over the place growing on trees. no one really seems to eat them much -- so start looking around ... they are tangy and sweet and have beautiful seeds inside.
on the 4th of july we had a big bbq in the backyard (fotos here!) and i was in charge of dessert. we had a bunch of very ripe loquats, so i thought i'd make a cake. first i halved and de-pitted the loquats.
then i made the cake batter:
3/4 stick of organic butter
1 c. organic powdered sugar
1 organic egg
2 very ripe organic bananas
1/2 c. backyard plum sauce (that recipe coming soon!) ... you can use jam instead.
1/2 t. of baking soda and baking powder
1 1/2 c. organic w.w. flour
1 c. organic almond flour
then i chopped in some fresh sage.
in a frying pan i added 1/4 t. of butter, melted it and then added the loquats and cooked them for about 3 minutes. then, leaving the loquats in the pan, i added the batter on top and put it in the oven at 400* for about 30 minutes.
right when it came out of the oven, i flipped it onto a plate -- and ta-da! upside down loquat cake!
i also made a simple ricotta cheese topping with a little sugar and ginger in it, that i dolloped onto of the cake as i was serving it. there was none left -- i think it was a hit!