by porktopurslane
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porktopurslane's Notes:
Expand6.8 ounces kumquats, rinsed Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
4.2 ounces sugar Ask a question about this ingredient
4.4 ounces finely ground almond flour Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
Preheat the oven to 375 F. Butter a 6x3” paper loaf pan and set aside.* *Because this a gluten-free cake, the crumb is incredibly delicate and moist; the cake tends to stick to the pan and can fall apart easily (this is also why it needs to cool completely before cutting). Therefore, I opt for a small loaf pan made of paper; if you want to use a glass or metal pan, make sure to butter the pan, line it with parchment, and butter it again. (PS - Paper loaf pans are perfect for holding homemade gifts!)
Ask a question about this stepPlace kumquats in a medium saucepan with enough cold water to cover by 2-inches. Bring to a boil over high heat and cook kumquats for 35 minutes, or until tender. Drain kumquats and allow to cool to room temperature. Cut each kumquat in half and remove any seeds with the tip of a paring knife. Add seeded fruit (flesh and rind) to the bowl of a food processor; puree mixture until a rough paste forms.
Ask a question about this stepIn a large bowl, beat the eggs until combined. In a small bowl, whisk together the almond flour, sugar, baking powder, and a pinch of sea salt; add almond mixture to the eggs and stir with a spatula until combined.
Ask a question about this stepAdd the pureed kumquats to the batter and mix well. Pour batter until buttered pan and bake for approximately 35 minutes, or until a toothpick comes out clean. Allow cake to cool completely before cutting and serving.
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Fany is the author of My Sweet Mexico and Paletas.
