I know this site is all about every day cooking and every day for some of you means gluten free. I've been thinking about the people close to my heart that have had to drop gluten from their diets so Linda, Lea, Whitney, Scott and Susan this creation's for you!
I think most of us of are aware of flourless chocolate cake as a pretty good candidate for a gluten free diet, but with mountains of kumquats to deal with and limited shelf space for marmalade I've been on the lookout for something different to make. I found this on the Joy of Baking so hit the link and go there to see the original.
Their version makes use of clementines rather than the little citrus gems I have available by the boatload so some changes were necessary. No matter - I simply cut a pound of kumquats in half, seeded and covered them in water and simmered for 45 minutes until they were tender and the peels transparent. Drained and cooled, they hit a food processor along with eggs before mixing with the dry ingredients. After it baked, I brushed the cake with triple sec as it cooled to give the end result a healthy glow - oh I do mean the cake, ya' know.
By the way, be sure to check the label of your baking powder to make sure it's gluten free but if you'd rather make it yourself, you can find the recipe on this link. Also, in case you're wondering almond meal is simply ground up almonds, with or without the skins and it's perfect for baking cookies, cakes or muffins. If you can't find it on the shelf, you can always make it yourself by grinding almonds in a food processor or blender but be careful because if you're over eager, you'll have butter instead of "flour".
We had our cake with a yogurt mascarpone cream mixed with some kumquat marmalade because heaven knows we needed a little more calories - just kidding, but honestly the cake would be fine simply dusted with a little confectioners sugar. It has a fine light crumb and intensely orange almond flavor. Store the leftovers in an airtight container in the refrigerator and enjoy the intensified flavors and moist dense texture after it sits for a few days - if you can hold off that is. We couldn't.
Flourless Kumquat Cake (from JBug’s Kitchen adapted from Joy of Baking)
1 pound fresh kumquats
6 large eggs
1 teaspoon vanilla extract
1-1/4 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2-3/4 cups almond meal
2 ounces triple sec or other orange flavored liqueur (optional)
Wash kumquats well then cut in half lengthwise and remove seeds. Place into a medium sized pot and cover with cold water. Bring to a boil, reduce heat to simmer and cook uncovered for 45 minutes or until kumquats are tender and peel is becoming transparent. Drain in a colander and cool to room temperature.
Meanwhile preheat oven to 375. Spray an 8 inch pan with removable bottom with cooking spray and line bottom and sides with parchment. Set aside.
In a large bowl, whisk together granulated sugar, baking powder, salt and almond meal. Place cooked kumquats into a food processor and pulse until ground up. Add eggs and vanilla and pulse processor until mixture is fairly smooth – about 30 seconds. Pour egg/kumquat mixture into dry ingredients and whisk together until mixed. Move to prepared pan and bake for 1 hour and 15 minutes or until tester inserted in cake comes out clean. Cool on a wire rack. When cool enough to handle, remove cake from pan. Brush with triple sec as cake is cooling.
Store in an airtight container in refrigerator. Flavor intensifies as cake sits, but it is still delicious served on the day it is baked. Serve with whipped cream or equal parts of mascarpone and yogurt mixed together and sweetened with sugar or orange marmalade.
Oh, in case you're wondering what we had for dinner before our fabulously delicious dessert, I pulled another recipe out of the archives from 2010 and honestly, I'm not quite sure why we don't include this one in a regular rotation. Spicy, sweet roasted manchurian cauliflower on a bed of crunchy chicken fillets - well, it's about the best way to cook cauliflower there is! Honest! Hit the link and check it out for yourself. You won't be sorry - not one bit!