A moist and delicious Pistachio Olive Oil Cake with Honeyed Kumquats is a gluten-free, grain-free, and refined sugar-free treat.
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!
Pistachio Olive Oil Cake with Honeyed Kumquats (Gluten-Free)
Ingredients
For Cake
- 1 cup almond flour packed
- 1 cup + 1/3 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
- 3/4 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
- 1/2 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
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For the cake: Heat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom with parchment paper.
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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.
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Wipe out your food processor, add honey and 3 kumquats. Process until smooth.
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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.
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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.
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For the honeyed kumquats: Starting at the round end, cut a cross into each kumquat down to a 1/4 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 1/4 cup. Remove from heat, allow to cool, then place in an airtight container until time to serve.
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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.
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Assembling cake: Roughly chop 1/3 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.
Recipe Notes
Adapted from my Blueberry Olive Oil Upside-Down Cake. Honeyed Kumquats adapted from Epicurious.
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
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
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!
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.
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!
Aw, thank you, Leslie! I know, I was excited when these started popping up again! Bring on spring!
kumquats! I’m currently obsessed. also, that cake’s a beaut. happy blogaversary!
Yay kumquats!! Thank you so much, Mary-Clay! Happy almost Friday!
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!
Thank you, Liz! I know, I couldn’t have summed up a kumquat better if I tried. Happy weekend! xo.
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! :)
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.
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
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
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.
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.
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.
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
Tessa, this cake is beautiful! Congrats on two years! I love candied kumquats, and they look gorgeous here!
Thank you, Lisa! I think candied kumquats may be my favorite way to eat them!
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
Haha, I am so glad it is a word too!! ;) Thanks so much, Emilie! xo.
I was so busy looking at this delicious cake that I forgot to congratulate you. So, congrats on 2 years!
Aw, you are so nice! Thank you, Aida! :)
This looks glorious!
Thanks, Alanna!! :)
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.
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!