Candied Kumquat & Almond Cake

Ingredients:

• 1 cup almond flour
• 1/2 cup whole wheat pastry flour
• 1/4 tsp salt
• 2 tbsp orange zest
• 4 oz almond paste
• 2 eggs
• 1/4 cup almond oil
• 1/4 cup orange juice

Candied kumquat:

• 1/4 cup water
• 1/2 cup honey
• 1/2 pint (about 16) kumquats, thinly sliced with peel on

Directions:

1. Preheat oven to 350F. Lightly coat a 6″ cake pan with a nonstick baking spray.
2. Mix dry ingredients (almond flour, whole wheat pastry and salt) in a bowl. Keep aside.
3. In a stand mixer with s paddle attachment, add almond paste and 2 eggs. Beat on medium-high speed for a minute until pale and smooth.
4. Drizzle in almond oil, orange juice and orange zest. Beat until completely combined.
5. Add dry ingredients and beat on low, enough until it combines. Do not over mix cake batter.
6. Evenly spread cake batter into greased cake pan. Bake for 30 minutes.
7. While cake bakes, prepare candied kumquats. Heat a small saucepan on medium.
8. Add water, honey and thinly sliced kumquats. Bring it to boil for 2 minutes. Bring the heat to low and simmer for 15 minutes until syrup thickens.
9. Poke some holes into warm almond cake and drizzle candied kumquat thick syrup all over. Arrange candied kumquats onto almond cake and leave to completely cool before serving.