Notes: Kumquats are eaten whole, without peeling. They are vibrant, sweet, and tangy and a perfect vehicle for chocolate. Make sure you don’t pulverize the almonds to a super fine powder, as it’s nice to have a mix of larger slivers for crunch. This cake is a rich chocolate cake with with the texture of Corn Meal and Almonds. It contains no flour. The Chocolate Orange combination is delicious.
- Preheat an oven to 350 degrees. Pull out 1 and 3/4 sticks of Unsalted Butter to bring to room temperature. Grind 1 and 1/2 cups of Whole Raw Almonds in a food processor, leaving some big chunks and slivers.
- Cream 1 and 3/4 sticks of Unsalted Butter with 1 Cup of Superfine Sugar, 1 hefty Teaspoon of Vanilla Paste, (or Vanilla Essence) and slowly add 3 Eggs. Add Zest of 2 large Oranges. Mix.
- In a separate bowl fold lightly together the ground Almonds, 1 teaspoon of Baking Powder and 1 cup of Stoneground Yellow Corn Meal. (Like Indian Head brand.), a Pinch of Salt, and half a cup of Powdered Chocolate Cocoa Mix (that has sugar and dairy products added). Fold together.
- Gently mix the flour mixture into the butter sugar mixture and pour into a greased parchment lined 9 inch spring form pan.
- Bake until a wooden pick inserted into the center comes out clean, 45 minutes to 1 hour. Cool.
- Prepare Kumquats: Cut 1 lb of Kumquats in half lengthwise. Microwave 1 x 4oz bar of 70 percent Cocoa Bittersweet Chocolate in short 20 second bursts. Stir. Be careful not to scorch. Dip Kumquats into the melted chocolate and lay on a baking sheet covered in parchment to set. Pour leftover chocolate all over the top of cake. Arrange slices.
- Leave out on kitchen counter for the chocolate areas to set. (About 1-2 hours) and then serve, or cover and refrigerate for up to 2 days. When serving after refrigeration, allow to come to room temperature for at least a couple of hours.