Choc dipped Kumquats in a Choc-Orange Cornmeal Cake.

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.

  1. 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.
  2. 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.
  3. 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.
  4. Gently mix the flour mixture into the butter sugar mixture and pour into a greased parchment lined 9 inch spring form pan.
  5. Bake until a wooden pick inserted into the center comes out clean, 45 minutes to 1 hour. Cool.
  6. 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.
  7. 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.

Click here to see Instagram post of this tart. 

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