I’ve always been a fan of kumquats, and I’ve always been a fan of cakes without frosting, so this is a win-win. The kumquats, butter and brown sugar form a caramelized tangy citrus goo on top of the cake, and underneath is a tender olive oil concoction.
I made this with whole grain flour, which is healthier than white flour, and by using Emmer wheat (also called Farro), I think the texture is smoother and sweeter than other whole wheat flours.
I had handwritten notes from the first time I made this off a photo of a page of a magazine. (I’m not one to rip out recipes from pages of doctor office magazines lol). My daughter had then written on my notes that next time we needed more top-glaze.
This time around, I melded that magazine recipe, my daughter’s notes and a recipe from a blog called Love and Duck Fat. If you’re wondering what all that “melding” looks like, here’s a photo from my notebook. Note: My kitchen is neater than my handwriting.
Here are the instructions in a much more legible and concise format, and below them, a photo gallery of the process.
In a 10″ (approx) cast iron skillet, melt until bubbling:
- 4 Tbsp butter
- 4 Tbsp brown sugar
Let cool while you prep other ingredients.
In a large bowl, mix together:
- 3/4 cup of sugar
- 1/2 cup milk
- 1/2 cup olive oil (I prefer regular olive oil – not light and not extra virgin)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp orange blossom water OR 1 tsp orange zest OR a couple of drops of orange extract
Wash, slice into ~1/4 inch thick pieces, and remove the seeds of:
- approx 2 cups of kumquats
Arrange the kumquats in the cooled brown sugar and butter coated cast iron skillet. Put the larger sides down of any slices that are angled. Start on the outer edge and work your way inward in circles.
Preheat your oven to 350F.
Mix into your large bowl of the liquid ingredients the following dry ingredients:
- 210 grams whole grain Emmer flour (approx 1 1/2 cups), substitutions are fine
- 1.5 tsp baking powder
- 1/4 tsp salt
Pour the batter over the kumquats in the cast iron pan.
Bake for 35 minutes or until toothpick comes clean.
Let cool 20 minutes before flipping onto a serving platter or cake stand.