Olive Oil Cake With Kumquat Recipe

Name: Olive Oil Cake With Kumquat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 grams all purpose flour; 90 grams almond flour; 90 grams cornmeal; 270 grams sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 200 grams olive oil; 200 grams whole milk; 3 eggs; 2 tablespoons orange blossom water; 250 grams lightly candied kumquat (cook with sugar 10% of kumquat weight); 100g grams heavy cream; 1 tablespoon sugar; 1 teaspoon cardamom

Servings: persons

90 grams all purpose flour
90 grams almond flour
90 grams cornmeal
270 grams sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
200 grams olive oil
200 grams whole milk
3 eggs
2 tablespoons orange blossom water
250 grams lightly candied kumquat (cook with sugar 10% of kumquat weight)
100g grams heavy cream
1 tablespoon sugar
1 teaspoon cardamom

1
Heat the oven to 350u00b0 F. Butter the pan and coat with flour.
2
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.
3
In a bowl, mix the dry ingredient (flour, cornmeal, almond flour, sugar, salt, baking powder, baking soda)
4
In another bowl, whisk olive oil, milk, eggs, orange blossom water, and kumquats. Add in flour mix above and whisk until combined.
5
Pour in a butter/floured cake pan and bake at 350u00b0 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.
6
Whisk heavy cream, sugar and cardamom powder until stiff peak.
7
Slice the cake and enjoy with cardamom whipped cream!

1178

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 90 grams all purpose flour, 90 grams almond flour, 90 grams cornmeal, 270 grams sugar, and more.

Yes, Olive Oil Cake With Kumquat falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Kumquat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions