Olive oil cake with kumquat
Cakes
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.
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