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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Pistachio Olive Oil Cake with Honeyed Kumquats

    Published: Feb 25, 2016 · Modified: Aug 27, 2021 by Tessa · This post may contain affiliate links · 28 Comments

    Jump to Recipe Print Recipe

    A moist and delicious Pistachio Olive Oil Cake with Honeyed Kumquats is a gluten-free, grain-free, and refined sugar-free treat. 

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.com

    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 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).

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.comHaving 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?

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.comOlive 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.

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.com

    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 goods or cocktails!)

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.comSince 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.

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.comThank you for being here. Here's to another year of gluten-free goodness! xo.

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.com

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.comMake a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!

    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free)

    A moist and delicious Pistachio Olive Oil Cake with Honeyed Kumquats is a gluten-free, grain-free, and refined sugar-free treat. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 598kcal
    Author: Tessa

    Ingredients

    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 large 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

    Instructions

    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 1 ¼ 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.

    Notes

    Adapted from my Blueberry Olive Oil Upside-Down Cake. Honeyed Kumquats adapted from Epicurious.
    • This pistachio olive oil cake with honeyed kumquats is best served the day it is made.
    • Do not top with mascarpone cream until ready to serve.
    • Leftover cake can be refrigerated for up to 2-3 days.
    • Remaining kumquat syrup can be used for other baked goods or in cocktails!

    Nutrition

    Serving: 1piece | Calories: 598kcal | Carbohydrates: 64g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 171mg | Potassium: 311mg | Fiber: 5g | Sugar: 54g | Vitamin A: 532IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free) | saltedplains.com
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    Reader Interactions

    Comments

    1. Allison M Zadrozny

      April 06, 2017 at 11:50 am

      5 stars
      I made this yesterday for a coffee dessert this morning and it was a total show-stopper!

      A few changes: I used caracara oranges - couldn't find kumquats and didn't want to raid my neighbor's tree :) . Used half the amount of honey on the cake and half the amount of sugar in the icing.

      This was really refreshing and I'll be making it again! Everyone I served it to wanted to recipe.

      Reply
      • Tessa

        April 10, 2017 at 8:48 am

        Thank you, Allison! I'm so happy you loved it. Cara cara sounds like a wonderful substitute - I am going to have to try that now! And very good to know that the reduced sugar worked well too. Thank you so much for sharing!

        Reply
    2. Alanna

      January 11, 2017 at 1:47 pm

      This looks glorious!

      Reply
      • Tessa

        January 13, 2017 at 12:13 pm

        Thanks, Alanna!! :)

        Reply
    3. aida mollenkamp

      March 30, 2016 at 8:45 am

      I was so busy looking at this delicious cake that I forgot to congratulate you. So, congrats on 2 years!

      Reply
      • Tessa

        March 31, 2016 at 8:22 am

        Aw, you are so nice! Thank you, Aida! :)

        Reply
    4. Emilie @ The Clever Carrot

      March 03, 2016 at 7:58 am

      5 stars
      I remember this pic from Instagram! Yum! Yum! And honeyed is totally a word ;) This is just beautiful, creative, and something I'd like to dive into RIGHT NOW! xoxo

      Reply
      • Tessa

        March 04, 2016 at 6:29 am

        Haha, I am so glad it is a word too!! ;) Thanks so much, Emilie! xo.

        Reply
    5. Lisa | Healthy Nibbles & Bits

      March 02, 2016 at 11:55 am

      Tessa, this cake is beautiful! Congrats on two years! I love candied kumquats, and they look gorgeous here!

      Reply
      • Tessa

        March 04, 2016 at 6:25 am

        Thank you, Lisa! I think candied kumquats may be my favorite way to eat them!

        Reply
    6. Kelly @ Inspired Edibles

      March 02, 2016 at 8:21 am

      I have never seen kumquats look so good. Gorgeous -- seriously, what a combination for a heavenly dessert (and the title honeyed kumquats has me swooning... exotic and enticing). Had to smile about your obsession with mascarpone/ coconut whip -- my son says to me the other day, 'hey mom, remember your mascarpone phase?' the little mischief :) so delicious though and what a great choice here. Is that swim coaching that you've taken a break from? (I was a competitive swimmer for 8 years!).

      Happy Second Year Blogging Anniversary Tessa ~ I'm so glad Salted Plains was born, x.

      Reply
      • Tessa

        March 04, 2016 at 6:21 am

        Aw, thank you Kelly!! "Mascarpone phase"! That is hilarious and I can totally identify with that.

        Yay, a fellow swimmer! Yes, I was coaching both boys and girls high school swimming. I grew up swimming competitively as well! We're a unique bunch, us swimmers. ;)

        Thank you for your continued support, Kelly. I love that this little world has connected us. xo

        Reply
    7. danielle & rooting the sun

      February 27, 2016 at 10:06 am

      tessa - i've been casually eyeing the recent stock of kumquats in our local store, wondering curiously what preparation would help them glisten. the way you treat them here is beautiful! thanks for continuously inspiring with such gorgeous baked goods.

      Reply
      • Tessa

        February 28, 2016 at 8:56 am

        Thank you so much, Danielle - that means a lot to me! I do love how versatile these little fruits can be and honeying them is such a treat! xo.

        Reply
    8. Amanda Paa

      February 26, 2016 at 6:28 pm

      I'm so glad you're in this space, letting me in on little bits of your life and wonderful food. Inspiring and humble! Definitely a reason for cake, and a stunning one at that. I tried kumquats for the first time last year and was pleasantly surprised. I can't wait to candy them like you've done! xo

      Reply
      • Tessa

        February 27, 2016 at 6:37 am

        Thank you, Amanda - I'm always so grateful that we have connected. I really liked how this candied with honey version came out. It balances those tarter kumquats that might be a little too tart! ;) <3 <3 <3

        Reply
    9. Sarah @ Making Thyme for Health

      February 26, 2016 at 10:30 am

      Tessa, this cake and these photographs are just stunning! What a beautiful way to celebrate two years. Congratulations!!

      I have never had a kumquat but your description is making me want to try one immediately. Specifically on top of this gorgeous cake! :)

      Reply
      • Tessa

        February 27, 2016 at 6:33 am

        Thank you so much, Sarah. I tried kumquats for the first time last year and was sold. Plus, their mini appearance is too cute to handle! ;) Thank you for your kind words!! xo.

        Reply
    10. Liz @ Floating Kitchen

      February 25, 2016 at 6:59 pm

      Hooray! Congrats on two years. This cake is a most excellent way to celebrate. It's absolutely gorgeous! And I love that description of a kumquat - so perfect! Cheers!

      Reply
      • Tessa

        February 27, 2016 at 6:31 am

        Thank you, Liz! I know, I couldn't have summed up a kumquat better if I tried. Happy weekend! xo.

        Reply
    11. mary-clay | the open oven

      February 25, 2016 at 4:47 pm

      kumquats! I'm currently obsessed. also, that cake's a beaut. happy blogaversary!

      Reply
      • Tessa

        February 25, 2016 at 6:28 pm

        Yay kumquats!! Thank you so much, Mary-Clay! Happy almost Friday!

        Reply
    12. Leslie @ flora foodie

      February 25, 2016 at 9:44 am

      Gorgeous, gorgeous! Every year when I see the kumquats start rolling out, I want to grab them but have never seen a recipe that really sells me on them. SOLD. Can't wait to try this when I see some at my market! :) Also, yaaaay, spring is coming!

      Reply
      • Tessa

        February 25, 2016 at 6:23 pm

        Aw, thank you, Leslie! I know, I was excited when these started popping up again! Bring on spring!

        Reply
    13. Mary Ann | The Beach House Kitchen

      February 25, 2016 at 9:35 am

      Oh this cake Tessa! It's absolutely gorgeous! I love olive oil cakes, so moist and delicious every time. I have never had the pleasure of trying kumquats. Looks like I definitely need to give them a try! I'm with you, I can't wait for spring!

      Reply
      • Tessa

        February 25, 2016 at 6:21 pm

        Thanks so much, Mary Ann!! Pretty much every time I think about making a cake, I want to put olive oil in it. ;) I had kumquats for the first time last year and was a little hesitant at first. I love how versatile they can be in different types of recipes.

        Reply
    14. Abby @ The Frosted Vegan

      February 25, 2016 at 9:15 am

      Hooray for blogging! I'm so happy you are part of this little world and can't wait until we can get together again. I love pistachios but have somehow never put them into a cake, so this is brilliant :) I had kumquats once, but they were under-ripe and not great, so I need to try them again! xo

      Reply
      • Tessa

        February 25, 2016 at 6:13 pm

        I can't wait until we get together again too!! Chicago weekend?! I have had kumquats that were underripe before as well, not so good! ;) I really enjoyed them like this though! xo

        Reply

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