Kumquat + Almond Tea Cake

• 6.8 ounces kumquats, rinsed
• 3 large eggs
• 4.2 ounces sugar
• 4.4 ounces finely ground almond flour
• 3/4 teaspoon baking powder
• 1 pinch sea salt

1. Preheat the oven to 375 F. Butter a 6x3" paper loaf pan and set aside.*rn*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!)
2. Place 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.
3. In 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.
4. Add 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.rnrnAllow cake to cool completely before cutting and serving.

eggs, sugar, ground almond flour, baking powder, salt

Taken from food52.com/recipes/6953-kumquat-almond-tea-cake (may not work)