This last weekend it was as if someone waved a magic wand and spring magically appeared. 70 degrees in February for a few days was absolutely glorious. And now it’s cold again. But, you guys, spring is coming.
Besides the potential changing of seasons, this week marks two years in this space! I had to go back and make sure that was correct – time has seemed to have flown in light years and cookies. The first year of this little blog’s life had sporadic posts as I documented those recipes that helped me in the learning process of baking gluten-free. The more success in the kitchen I had, the more time I wanted to devote to this space. Gluten-free baking can be good!! (This is what I want to yell from the rooftops sometimes).
Having stepped down from my coaching positions this year due to the need to get healthy and restore balance, has allowed me to test more recipes and post more consistently, but more importantly, engage more with all of you. Your comments, emails, support, and the friendships I’ve developed through the blog mean so much to me.
Sounds like an occasion for cake, doesn’t it?
Olive oil cakes have quickly become one of my favorite types of cakes. Olive oil makes for a moist crumb—a definite win when you are dealing with gluten-free baking. This pistachio olive cake with honeyed kumquats is made up of a combination of almond flour and ground pistachios and a bit of starch, keeping your flour count low but flavor full. Honey is one of the stars here, and before I added it to the batter, I decided to throw it with a few kumquats into the food processor to add some “kumquat zest” to the cake. Do this and you won’t be disappointed.
If you’ve never had kumquats, I read the best description of them recently. The article I was reading described them as an “inside out orange”. Sweet on the outside, tart on the inside. You can pop a whole kumquat in your mouth and eat it like candy. Honey-ing them increases the candy factor, and is done easily while your pistachio olive oil cake is baking. Reserve the syrup, as it will be used to drizzle atop your cake. If you also do this, you won’t be disappointed. (Bonus: the remaining syrup can be used in this winter citrus hot toddy or in other baked good or cocktails!)
Since celebrating Sarah’s #cheesebabyshower with the pavlova with candied citrus I made for the occasion, I have been a bit obsessed with the combination of mascarpone and coconut cream as a dessert topper. It makes its appearance here again and goes equally well with the pistachio olive oil cake.
Thank you for being here. Here’s to another year of gluten-free goodness! xo.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- For Cake:
- 1 cup almond flour, packed
- 1 cup + ⅓ of a cup raw pistachios
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons arrowroot starch (or tapioca starch or cornstarch)
- ½ cup unsweetened almond milk, room temperature
- ¾ cup honey
- 3 kumquats
- 1 teaspoon pure vanilla extract
- ¼ cup extra virgin olive oil
- 3 eggs, at room temperature
- Honeyed Kumquats:
- 1 cup honey
- 1 cup water
- ½ teaspoon pure vanilla extract
- 8 ounces kumquats
- Mascarpone Cream:
- 8 ounces mascarpone
- 1 cup coconut cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated unrefined cane sugar
- For the cake: Heat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a food processor, grind 1 cup pIstachios into a meal consistency, careful not to overprocess or you will have butter! In a medium bowl, combine almond flour, ground pistachios, baking soda, salt, and arrowroot starch.
- Wipe out your food processor, add honey and 3 kumquats. Process until smooth.
- In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs until combined. Add the liquid mixture to the dry ingredients, whisking until smooth.
- Pour batter into prepared pan and bake for 40-43 minutes, or until a toothpick comes out clean. Due to the honey, the cake will brown more quickly. Place a piece of foil over the cake in about the last 10 minutes of baking to prevent burning. Once cool, loosen edges of cake before transferring to plate or cake stand.
- For the honeyed kumquats: Starting at the round end, cut a cross into each kumquat down to a ¼ inch of the other stem end. In a small saucepan, combine honey and water, bring to a boil, stirring frequently until honey dissolves. Add the vanilla extract and kumquats. Simmer for about 8 minutes or until kumquats are tender, stirring often. Remove kumquats with a slotted spoon, place on plate until ready to use. Continue to gentle boil syrup until it reduces to about 1¼ cup. Remove from heat, allow to cool, then place in an airtight container until time to serve.
- For the mascarpone cream: While the cake is cooling, combine mascarpone, coconut cream, vanilla extract, cane sugar in a medium bowl. Mix on medium speed until ingredients are incorporated and mixture is smooth. Refrigerate until ready to assemble cake.
- Assembling cake: Roughly chop ⅓ cup pistachios. Spread mascarpone cream over top of cake, spinkle with chopped pistachios. Place some or all of honeyed kumquats on top of cake as desired. Serve each slice of cake topped with kumquats and drizzled with kumquat syrup. Cake best served the day it is made.