Grain Free Almond And Kumquat Cake
A delicious, moist cake made from ground almonds and pureed kumquats
Ingredients
- 375 grams kumquats or oranges (or a mixture of the two)
- 225 grams ground almonds
- 6 eggs separated
- 1 tsp baking powder
- 200-250 grams coconut palm sugar (or cane sugar)
Instructions
- Boil the kumquats (or oranges) until soft. Kumquats take around 1 hour, oranges around 2. Allow to cool, remove all the pips and puree in a food processor.
- Preheat the oven to 180ºC. Grease and line a 9" cake tin
- Combine the ground almonds with the baking powder.
- Separate the eggs. Add the coconut palm sugar to the egg yoks and whisk until combined.
- Whisk the egg whites until stiff peaks forms.
- Mix the ground almonds and baking powder with the egg mixture and kumquat puree until well combined.
- Fold in the egg whites. Pour mixture into prepared tin and cook in the oven for 45-50 minutes, keeping an eye on it to make sure it doesn't burn. To test if it's done push a toothpick or skewer into the centre of the cake. If it comes out clean it's ready.
- Leave to cool in the tin. Serve
- Store in an airtight container in the fridge. It keeps for quite a few days.