If you spend any time on food social media, chances are that you’ve come across Carolina Gelen’s trending  Candied Orange and Cardamom Olive Oil Cake. So many people are making it and it’s sad to see that not everyone is crediting her for the recipe. She is 100% the inspiration behind the recipe…..well, her and the absolutely exquisite olive oils I’ve been collecting from Fresh Express Online!

I had to switch some things up though, because I find it virtually impossible to follow a recipe without trying a tweak or new twist to it, and for starters I decided to slice and candy the kumquats growing in my balcony rather than oranges. Next, I decided to add some fresh frozen yuzu peels to it because I love the floral, fragrant, addictive bitterness that yuzu extends to its vehicles.

Circling back to the olive oils, I feel like an absolute kid in a candy store when I’m shopping for olive oils at Fresh Express Online. With options to pick from between Spanish, Greek and Italian olive oils, ranging from EVOO to ones infused with different herbs and chilies, this is a great one-stop-shop to build your olive oil appreciation and palate.

Another change I made to this recipe was that I made it in a Nordicware Charlotte Pan, with all the ridges and grooves that could’ve made this backfire, but as long as it is properly greased, Nordicware doesn’t disappoint and it didn’t this time either.

Enough talk, here’s the recipe:

Ingredients:

For the Candied Kumquats:

• 2 cups of thinly slices, deseeded kumquats
• 1 cup sugar
• 1 cup water
• 1 Tbs fresh frozen yuzu peel or yuzu zest (optional)

For the cake:

• 2/3 cups sugar
• 2 eggs
• 1/2 tsp Maldon salt
• 100 grams good quality extra virgin olive oil (use the good stuff because you’ll really be able to taste it)
• 1 Tsp vanilla bean paste
• 2 Tbs Kumquat juice
• 1/8 Tsp baking soda
• 1/2 Tsp baking powder
• 115 grams of all purpose flour
• 1 Tbs sesame seeds (this is also optional but I used black sesame seeds)

Method:

1. In a saucepan on medium heat, combine 1 cup of sugar and the water. Once the mixture comes to a boil, turn the heat down, add in the thinly sliced kumquats until fully submerged and only so. Simmer for 10 minutes and then turn the heat off.
2. Preheat oven to 175 degrees Celsius.
3. Mix the flour, baking powder and baking soda in a bowl and set aside.
4. (Preferably in a stand mixer), beat on medium-high speed the 2/3 cups of sugar, the salt and 2 eggs until the mixture becomes light, fluffy and pale.
5. With the beater still on, slowly incorporate the olive oil, then add in the kumquat juice and vanilla bean paste.
6. Sift in the flour, baking powder and baking soda mixture, add in the sesame seeds and gently fold the dry and wet mixtures with a spatula.
7. Spray your Nordicware pan with non-stick spray, making sure to get every nook and cranny well greased.
8. Place the kumquats in a thin, even layer on the base of the pan, and pour the batter on top.
9. Bake for 35 minutes or until a skewer inserted in the middle comes out completely clean.
10. Let it cool completely on the counter top before flipping over.

The bitter marmalade effect is strong in this cake, and the kumquats I used were very sour (intentional decision), so I recommend having this cake with some runny cream or custard, and of course a nice strong cup of tea!

Enjoy!

Since you’re here, you might enjoy this Earl Grey and Burnt Honey Tea Cake Recipe!