Celebrations: Vanilla Infused Kumquat Marmalade Semolina Cake

Kumquat Vanilla Cake (0101)

9 years! That’s how old this blog is today. That means an astonishing number of posts, a fascinating amount of images and a magnificent quantity of recipes, mishaps, experiments in my kitchen. When I think about my shaky, timid and naïve debut into the blogging world I cannot help but giggle and look back in amazement at all that has occurred since February 2006!

Last week I read an article on Problogger.net “5 ways to make your blogging life easier” and thought to myself

“Hec if I read this article back in 2006 I probably 1) would have done a lot of things differently 2) would have never started blogging!”

The article overwhelmed me! While I am sure in the blogging jungle of 2015 it is important to follow several of the tips in the article down to the T, the blogging world I come from was very different. There were not that many rules to follow, functions to control or followers to engage across the various social media platforms - there weren't that many. The food blogging community was small and we usually hung out on Flickr groups or actually on each other’s blogs, commenting and interacting or we went to and took part in virtual events. Those were the days (*I hear my own voice mutate into my mother’s*)!

9 years later and I am reading posts about blogging burnout: feeling overwhelmed, statistic tracking, post performance, reader expectations … the list is long. While some of these have always been blogger concerns, they were not major issues that caused a breakdown back then.

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Over the years as food blogging became hot and trendy, firms realized that bloggers were the reliable voices and their blogs, the platform to market their products. The era of advertising, sponsored posts and product promotion was here. The pressure on the bloggers was substantial – the requirement of more traffic, more readers, more followers to place the products accurately – the more active they were meant the more interest they would generate from companies and of course more traffic and followers meant the blog was increasingly successful. All of a sudden you were measured by your blog statistics. I remember at a blogging conference I was speaking at my co-presenter was asked rather directly “What are your stats?”

Then came the stage of the book deals. The more successful a blog was, the more interesting it became for publishers, agents, and PR companies. All of a sudden bloggers became entrepreneurs and operated like a major corporation. Marketing plans were devised, finance reports were analyzed, statistics were evaluated, web designs created – the professional bloggers nowadays often require the skills of a web designer, marketing guru, finance tycoon and also write well, photograph stunning images, have a unique voice and well …. look good, stylish and magnificent while doing it all. Bloggers are required to strengthen their online existence to really stand out.

Seriously?

Kumquat Vanilla Cake (0094)

Yes! - To all of the above – if the blog is your main source of income and as a blogger you earn a living out of it. If this is the goal a blogger wants to follow, then, like any other employment, you need to put in your power, energy and talent into your job. I know of a very, (very, very, very) small number of people who actually manage to pull off all of the above so well … even the looking good, stylish and magnificent part (Please take this with a pinch of salt).

For me I never wanted to “be a blogger” – it was never a job description. Certainly not when I started back in 2006 and even less when blogging developed into what it is today. See – “I am a blogger”!

The difference: when I blog I do not have any marketing strategies or finance reports on my mind. I blog out of pure passion and for the sole purpose of being creative and to have fun. I’ve always seen it as a hobby and a hobby is not supposed to add to my stress or put pressure on me. Yes, I have mulled over things like traffic and the depletion of reader interactivity. I do think about improving my social media performance and how to optimize my blog to make it more reader friendly. I think about these things not to shoot myself into blogging stardom but to make the space a better experience for my readers and followers.

Kumquat Vanilla Cake (0103)

I think over the 9 years that has always been a constant and I doubt it will ever change. I do not take on sponsor posts because it is not what I want to do nor is it what What’s for lunch, honey? is about. My sponsors are usually workshop related who generously support my endeavors in giving back to the community what I learnt over the 9 years. My ad banners make enough money for the upkeep of the blog and I do not accept any paid written content on the blog.

I am swimming against the flow I guess. My 9 years of blogging has provided me with many other creative opportunities but the root of these have always been being creative for my hobby, for my blog. I developed my photography and today I am able to work more professionally. I became confident enough and aspired to teach what I had learnt and share my experience. I am doing this without any professional blogger skills, without any fancy marketing plans and without the pressure. While What’s for lunch, honey? has opened doors for me – it does not make mega big bucks. I earn part of my living from my freelance photography and styling jobs and over the years it has increased to be able to live from. When I come here I do so to unwind. I am a blogger and I do not see that changing anytime soon.

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I have followed 4 personal rules over the past 9 years – 4 elements that keep me motivated and keeps What’s for lunch, honey? going strong.

  1. Personality and Opinion
    I strongly believe that a blog should reflect the personality of the person behind it. Bring fun, humor, conversations, ideas and thoughts into blog posts. I see my blog as an extension to my home and when I invite you to spend time with me, I want you to have fun here. You are my guests, my friends and as a host I want you to have a memorable experience while you are here. A unique voice is what makes a blog personable and engaging. Having opinions and sharing them with readers and followers is valuable and a key component of creating that unique voice. Posts are not news stories – they are like our journals or like animated conversations with our girlfriends.
  2. Value
    I enjoy reading blogs that provide informational tidbits within their posts or reading a post dedicated to a specific topic. Be it a Ramen 101, Pavlova making tips, how to preserve and make jams, jellies and chutneys, an entire food guide or travelogues, it’s important for me that my readers consider my posts valuable and interesting and come back because I can bring something useful or share interesting facts, stories on specific topics. This adds to the unique voice and makes you a dependable advocate on the specific topics you blog about.
    My friends Sally of My Custard Pie and Jeanne of Cooksister do it particularly well.
  3. Participation
    I admit this takes the most effort but it is one of the most valuable aspects of blogging that has given me so much throughout my blogging years. The strength of a blog comes from the community that evolves around it and friendships that are derived from it. Being part of the community means taking part in discussions that are a result of the posts. If comments or questions are left on the blog respond to them. Leave comments on the blogs you follow and share their posts via the various social media platforms. If you receive emails with questions or queries respond to the person. As I said it is hard to keep up especially when time is limited but responding even at a later date is meaningful.
  4. Regularity / Reliability
    When I first started blogging publicly I was under the opinion it was important to feed my blog daily or 3-4 times a week. I soon realized this was exhausting and for several years I have been posting once a week – every Wednesday. I find this is manageable for me given my time schedule and it makes me actually look forward to working on my post for my weekly presentation. My readers have come to rely on these regular weekly posts and just like me also look forward to the latest from my side. If I tend to miss a week or two I receive emails asking me if I am doing alright. I kind of like that and knowing that I am missed motivates me and feeds my passion. If readers can't rely on you to post regularly with new content or conversations, they'll look elsewhere for the information.

These 4 aspects have guided me over the 9 years to keep my blog and my passion alive. I am glad you are here to celebrate this with me. It’s time for cake!

Kumquat Vanilla Cake (0079)

Kumquat Vanilla Cake (0098)

This tangy and fruity cake is infused with incredible flavors of vanilla and citrus, dense, moist and slightly crunchy with spelt semolina adds a grand texture. Finally the kumquat marmalade is sublime, sweet and so more-ish!

Recipe: Vanilla Infused Kumquat Marmalade Semolina Cake

By
Prep Time:
Total Time:
Serves: 8 to 10

 

Ingredients

    For the Kumquat Marmalade
  • 120g kumquats, washed, sliced and pitted
  • 250g muscovado sugar
  • Juice of 2 oranges - reserve zest for the cake batter
  • Juice of 1/2 lemon
    For the cake
  • 115g butter, room temperature
  • 150g muscovado sugar
  • 2 large eggs, room temperature
  • 1 vanilla pod, seeds scraped
  • 60g spelt semolina
  • 85g all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

 

Method

  1. In a small saucepan dissolve the sugar in the orange and lemon juice over very low heat, once the sugar dissolves turn the heat up to a rolling boil. Add the kumquat slices and the vanilla pods (without the seeds), brush the sides down with a pastry brush dipped in hot water, do not stir whist the marmalade is boiling. Reduce the heat to low and cook the sauce until thick and glossy, if you have a sugar thermometer then simmer until the sauce reaches 102°C. Let the sauce cool down slightly before pouring it over the cooled cake.
  2. Preheat the oven to 190 degrees C. Butter a 23 cm spring form cake pan. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy and pale. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the grated orange zest reserved from the glaze and the vanilla seeds and combine well.
  3. In a separate bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the cake pan.
  4. Spread the kumquat slices on top of the batter, allowing any excess glaze to drip from the slices. Reserve the remaining glaze.
  5. Bake the cake for 15 minutes. Reduce the oven temperature 175 degrees C and bake the cake for 35 more until the cake is an even golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until warm, not hot. Then, using a wooden skewer, poke holes all over the surface of the cake. Pour the remaining glaze over the top using a pastry brush. Allow the cake to cool to room temperature on a wire rack before unmolding.

Verdict

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I celebrate you, my readers, followers and friends, for being a part of my life and part of my space for the past 9 years. From you I have learnt so much and have loved sharing so many memorable moments. THANK YOU!

If you loved this cake I am sure you will also like ...



WORKSHOPS

Don’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience!

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17-18 April 2015
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1 - 2 May 2015
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Enjoy these cakes from What’s for lunch, honey?:

Apricot Saffron Cake (0009) by MeetaK Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff Sticky Toffee Apple Cake (0058) by Meeta K. Wolff
Apricot Saffron Cake Cherry and Roasted Almond Marzipan Tart Sticky Toffee Apple Cake


All photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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43 comments:

  1. I couldn't agree more with you.
    You greatly summarized all what being blogger-no-blogger means. 9 years ago scenario was different, I still prefer that climate. Your 4 elements describe your blog and I think each blogger should decide how he/she wants to approach blogging. It's a matter of choices.
    And not it's time to celebrate your 9th birthday!

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    1. Thank you Rosella - it is a matter of choice for sure. But I do think every blogger should consider the 4 tips I mention to keep it authentic.

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  2. Happy Blog Anniversary and to many more!!! Time sure passes fast. Those are great rules... I'm glad your blogging philosophy hasn't changed.

    A fabulous cake! Heavenly tasting, I'm sure.

    Cheers,

    Rosa

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    Replies
    1. Thank you ROsa. You've been one of the most loyal readers over the past several years. And I cannot thank you more for your thoughts, feedback and comments.

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  3. Liebe Meeta,
    zuerst einmal "Herzlichen Glückwunsch"! Vielen Dank für den infomativen Artikel, der mich sehr motiviert und mir auch zeigt, dass ich mich mit dem Bloggen nicht so unter Druck zu setzen brauche. Es soll ja auch Spaß machen ;-).
    Ganz liebe Grüsse
    Claudia

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    1. Danke meine Liebe Claudia. Eine der beste sachen mit Blogging ist das Ich die chance habe tolle leute kenenzulernen ... du gehörst dazu!

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  4. Amen Sister. Your voice, your beautiful perspective and stunning content. I am like minded. I admire your amazing growth in photography, confidence, and verve. Happy 9th my darling!

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    1. Oh Robin! Your words and thoughts just makes me more motivated and I so appreciate your friendship. Thank you so much!

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  5. SO glad that I've been a loyal reader all these years - love your blog, Meeta! Keep it up! Congratulations!

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    1. Yes you have Liz! I am so amazed that you've stuck with me over the past years. Every time I see a comment pop up from you ... it always makes me smile. Thank you for your support!

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  6. Happy blogiversary!
    I think yours is a really lovely attitude, the genuine and sincere focus on readers and interaction, and on the joy of food and cooking, rather than on acronyms which stand for things I don't understand.
    Also this cake looks spectacular, and I need that marmalade in my fridge as of yesterday!

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    1. LOL! Yeah Charlotte I so not get them all either. But I do get that I love what I do here and appreciate my friends and readers that enjoy this space - rest is not important. Thank you!

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  7. Your panache, style, diligence and above all honesty comes through in this post. Congratutions on completing 9 successful years.

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    1. Thank you so much Anu! I appreciate your touching words and thank you for being a friend

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  8. Congratulations on nine years, and it's been fun watching your blog evolve, especially the photography! And I love this post. Of course my own path is slightly different, but so much of this is also true for me. And here's to many more for both of us.

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    1. Oh Kalyn ... you know me from almost day 1 and your thoughts and comments mean a lot ... thank you for being here!

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  9. Loved reading it Meeta. Will keep your informative tips in mind :)

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  10. Dine & Dish will be 9 this year and I feel like I could have written this post... I feel so much the same way as you. I miss the old days, am thankful for the opportunities of the now days, but do not want to get caught up in all the stress of statistics, one upping, competition, etc. I want my space to continue to be my space. I feel guilty saying it's a hobby sometimes, as if that's not acceptable, but it is. And it's one that when I remember it's just a hobby, I love.
    Much love to you! I'm glad I know you and have known you for so long now... hard to believe!
    Congrats on your major accomplishment!

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    Replies
    1. Although we are miles aprat ... we seem to be on the same wave and have the same feelings and thoughts. I read your posts often and think yeah I know where you are coming from. A hobby is acceptable and if it makes you happy it is all the more so. Love to you Kristen and for your support!

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  11. Congrats to you Meeta! Your passion has always been evident in your work from the quality of your posts, what you prepare, and of course, your beautiful photography. Here's to many more years of fun ahead.

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    1. Thank you for your kind words. As a person who has been around for several years. It means a lot to me to see me, this space etc. through your eyes. Much appreciated.

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  12. Happy anniversary Meeta. I am a blogger but for Lebanese cuisine. I tried last year to attempt ur class in Dubay but no places. Maybe another time. I love kumquat and I have a big tree in my garden. For sure I will try ur recipe. Thank u for sharing

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    1. Hope to see you in Dubai this year Amal. Thanks for your comment and look forward to hearing more from you.

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  13. You've certainly celebrated with a showstopper. What a gorgeous cake - those complementary colours are so you. Vibrant, energetic, authentic... and fruity! Thank you enormously for the mention - really touched. And congratulations on 9 years of keeping it constant and keeping it real. Wonder what this space (here and the macro-sphere) look like in another 9 years?!!

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    1. You know I have a massive soft spot for you dear Sally! Thank you for all the kind words and I too wonder how it will be 9 years from now.

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  14. Congrats!!! Beautiful pictures, beautiful recipe, beautiful cake! Want more, more, more of that....9 years are not enough!
    Greetings,
    Susanna

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    1. Dear Szsanna ... thank you for this! I hope I will be around for the more, more, more you wish for!

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  15. Congratulations on 9 years! That's amazing. Your blog was one of the first blogs I ever read and one of the reasons I started a blog myself. Your photos and food are always mouth-watering. Here's to many more years :)
    P.S. the cake looks a delicious way to celebrate

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    1. Oh my! I get goosebumps when I hear something like this. But I am excited that this space inspires. Look forward to both of us being a part of this crazy hobby for many years.

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  16. Loving the blue hue you used and it matches perfectly with the kumquats. Sometimes I find blogging overwhelming as well then take a step back to look at the big picture. I blog because I like it, period. Keeping up with trends and the latest technology is exhausting and I think one person can only do so much before resentment builds up. Do what you love, do your best and don't sweat it!

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    1. Exactly ... blog because you like it and the rest is really very simple. Thanks Michelle for your great words.

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  17. Congratulations Meeta! You have been such an inspiration and so generous about sharing everything you know. Thank you and looking forward to see you and the blog climb to even greater heights!

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    1. Bina! Thanks to this space we found each other and it means so much to me to know you are always there reading and thinking of me. I need to write back to you.

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  18. Loved reading this post. The blogging ecosystem has changed and will continue to change with evolution in technology and tools, but I'm sure your 4 personal rules will never go out of fashion.

    Congratulations on your 9th blog anniversary. Thanks for your always interesting, helpful posts.

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    1. Thank you! Oh I am sure lots of thimgs will change ... and I hope that I can still be around to see the change ... I plan on sticking with the big 4 tough.

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  19. Congrats on the blogging milestones, Meeta. I loved this heart-to-heart post to the core. It speaks to me so much about how "blogging" in general has become something more of an obligation for many. Nothing wrong with that, but I don't think the stress is worth it. I'd still do it out of my love for foods, no strict rules here :D

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    1. It should not be an obligation but fun and good to know you too do it for the love and fun of it. Love your posts and recipes too!

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  20. Your blog is beautiful, Meeta! I blog as a hobby, so I totally agree with you!

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  21. Congratulations Meeta! You and Sally are an inspiration for bloggers like me. That cake is stunning!

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  22. You said it, sister - represent!! If you don't blog for the love (whether paid or not), don't do it! And ROTFL - "what are your stats?" How could I forget... RIght up there with "what do you weigh?" as inappropriate public questions go! Love this recipe and these gorgeous colours!

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta