Olive Oil Cake With Kumquat

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

1. Heat the oven to 350u0b0 F. Butter the pan and coat with flour.
2. Cut kumquats in half and remove seeds. Add 250 grams of kumquats, 25g of sugar, 50g of water in a pan. Cook in a medium to low heat until kumquats thicken. Let cool. Cut candied kumquats 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 350u0b0 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!

flour, cornmeal, almond four, sugar, salt, baking powder, baking soda, olive oil, milk, eggs, orange blossom water, kumquat, heavy cream, sugar, cardamom powder

Taken from food52.com/recipes/81157-olive-oil-cake-with-kumquat (may not work)