Loquat cake ready in five minutes by simply using a food processor to blend the loquats 💪. Loquats are a peculiar fruit because they are not very appealing to the eye, but they are very sweet, with some people loving them and others never eating them. They are also more seasonal than other fruits because they ripen all at once. If you have a tree in your family garden, you may find yourself with a bunch within a week, and consuming them all fresh is almost impossible. I’ve made jam with most of them to have it ready for tarts, but I decided to use them to make a nice, simple, and quick breakfast cake.
For other fruit ideas, I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 50 Minutes
- Portions: 12
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 320.84 (Kcal)
- Carbohydrates 52.61 (g) of which sugars 24.40 (g)
- Proteins 5.03 (g)
- Fat 11.71 (g) of which saturated 2.04 (g)of which unsaturated 9.15 (g)
- Fibers 1.40 (g)
- Sodium 24.06 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 1 cup sugar
- 1 lb loquats
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 packet baking powder
- 2 tablespoons brown sugar (leveled)
Tools
To mix, I recommend using a food processor, which is also useful for chopping the loquats.
- 1 Food Processor Moulinex
- 1 Springform Pan
Preparation
The preparation of the loquat cake is very quick and uses only one tool, the food processor to blend the loquats.
Wash the loquats well, as they will be used without peeling. Cut and remove the pit. Place them in the food processor with the chopping blade attached, leaving aside a few pieces to decorate the top of the cake, and chop for a few seconds.
Add the eggs and sugar, and mix at maximum speed for less than a minute. Reduce the speed slightly and while the processor is running, add the remaining ingredients: oil, flour, cornstarch, and finally the baking powder.
Butter and flour a 10-inch springform pan, pour all the batter into it, sprinkle the cake’s surface with brown sugar, and break the loquats you set aside into small pieces. Bake in a preheated oven at 350°F for about 50 minutes, but always do the toothpick test before removing from the oven.
Let the cake cool and remove it from the pan. I recommend enjoying it without powdered sugar, as it is already sweet enough, but you can decide based on your taste.
NOTES
This is a cake I define as a breakfast cake because it doesn’t have cream inside, but it remains quite moist and keeps well at room temperature for several days, almost enhancing in flavor the day after preparation.
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