This recipe is based on Maialino's Olive Oil Cake. I made a few changes. 1. Used 1/3 of each all purpose flour, almond flour and corn meal 2. used lightly candied kumquats (whole fruit) instead of orange zest and juice 3. used orange blossom water instead of grand marnier. 4. plated with heavy cream whipped with cardamom. I like using different flour mix and almond and cornmeal always add more wholesome flavors. Kumquat is in season and I like the fact that I can use the whole fruit. I thought orange blossom water would add a beautiful aroma. It came out very tasty. The crumb structure is a little loose because of a lack of gluten but the cake sets well nevertheless. The crust turned much darker than the original cake after baking at the same temperature which I like but if you don't want it to be dark, you can probably lower the oven to 340° F and bake a little longer. Orange blossom aroma compliment really well with kumquat and cardamom cream. —Makiko Yamashita
1 hour 15 minutes
9 inch round cake pan
all purpose flour
orange blossom water
lightly candied kumquat (cook with sugar 10% of kumquat weight)
Heat the oven to 350° F. Butter the pan and coat with flour.
Cut kumquat in half and remove seeds. Add 250 grams of kumquat, 25g of sugar, 50g of water in a pan. Cook in a medium to low heat until kumquat thicken. Let cool. Cut candied kumquat in smaller pieces.
In a bowl, mix the dry ingredient (flour, cornmeal, almond flour, sugar, salt, baking powder, baking soda)
In another bowl, whisk olive oil, milk, eggs, orange blossom water, and kumquats. Add in flour mix above and whisk until combined.
Pour in a butter/floured cake pan and bake at 350° F for 1 hour to 1 hour and 15 minutes until the crust is golden brown and a cake taster comes out clean. Let cool.
Whisk heavy cream, sugar and cardamom powder until stiff peak.
Slice the cake and enjoy with cardamom whipped cream!