Almond Kumquat Olive Oil Cake

Every morning before I start my day I spend a few minutes on my patio deck meditating and making mental notes of my intentions for the day, not to do list but more for my attitude, behavior and thoughts. I do this also because I love to look at my plants, potted fruit trees and the fresh air.

One of them is a Kumquat tree, its like a middle child, needy, wants all the attention and a bit dramatic. I planted it about 4 years ago and every year it would have a few blooms that turned into fruits that would turn to little green fruits and before summer ends would al, drop off. 2019 was the first year it had unbelievable numbers of blossoms that eventually a tree full of fruits. Maybe I cared for it a bit more, or it was the rainy winter or perhaps the tree matured enough to fruit.

Because I had to wait four years I never picked a single fruit. I enjoyed looking at it all winter (it was the only color in my garden). As the weather here is warming up, just in the last 3 days the fruits started to drop one by one, it made me bit sad to think that pretty soon these glowing beauties that I used to wake up to will be gone. While meditating today my gaze fell on a plump fruit, I stared at it for a while and it made me think. If I’m so attached to them I will never enjoy its sweet flavor, and if I don’t let go Im stopping the tree from producing new blossoms and I may have no fruits this winter. I don’t know where I’m going with this, but the current situation of the world has made me think everything very philosophically. I got very emotional and decided to pick all the fruits today. It reminded me something my mother used to say, only when we let go of the old we allow the new in. Everything in life’s transient so enjoy while it lasts. I thought a cake would be appropriate way to use these beautiful citruses. Here’s my Almond Kumquat Olive oil Cake. The recipe is loosely inspired by Amy Chaplin’s book Wholefoods Cooking Everyday.

Almond Kumquat Olive Oil Cake

Makes about 8-10 slices

• DRY INGREDIENTS
• 2 cups about 200g almond flour
• 1/2 cup gluten free oat flour, you don’t have to buy oat flour simply measure and grind it in a food processor till you have a decent flour like consistency
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• WET INGREDIENTS
• 1/2 cup pure maple syrup
• 1/4 cup extra virgin olive oil
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 150-200g sliced kumquats or 2 oranges sliced, don’t peel the orange
• 1/4 cup sliced almonds, for topping, optional

INSTRUCTIONS

1. Preheat the oven to 350 °F. Line an 8 inch round baking pan or something with a similar size.
2. Place all the dry ingredients in a mixing bowl and mix well by breaking all red little lumps, if needed sift the dry ingredients.
3. Beat the eggs and add all the wet ingredients and whisk till everything is well combined. Pour it into the almond flour mixed gently combine just enough to mix.
4. Pour it into the prepared pan. Spread evenly. Arrange the kumquat slices and sprinkle with almond slices.
5. Bake for 40-50 minutes until a skewer comes clean from the middle. You make need to cover loosely with a parchment paper to prevent the nuts from browning too much.
6. Cool the cake for 10-15 minutes before slicing. Will stay fresh for 4-5 days in the fridge. Warm to room temp before eating.