My parents have 4 loquat trees in their garden, and they’re all grown from seed. Every spring we harvest more than we can eat juicy loquats from the trees, and try to find ways on how we can enjoy them. So my favorite way to enjoy loquats is just to eat these fruits fresh or add them to fresh fruit salads. I also make green smoothies (see my spinach loquat smoothie), and even cocktails such as this loquat vodka cocktail. I also make loquat jam to enjoy throughout the year, and I am yet to try dehydrating these lovely fruits. But honestly, we get more loquats that we can eat so I had to get more creative, and came up with this delicious upside-down cake! Wash the loquats, then using a paring knife slice them in halves and remove the pit. Again with the help of the knife, peel the loquat. I often keep the seeds, and plant them (now all of my friends have loquat trees in their gardens!). For the caramelized loquat layer, all you need is melted butter, brown sugar, and loquats. Arrange the layer at the bottom of your prepared baking pan. And for the cake, I like to add cinnamon and I think that it goes SO well with the loquats. Also, feel free to add more spice if desired, you can add ground ginger, nutmeg, or cloves. © Little Sunny Kitchen
