The idea of making this cake came to me when I tasted a wonderful orange olive oil at the Farmers Market. It tasted so good I needed to do something with it. Also, I have been making a lot of “traditional” cakes so far, this one could be a nice change for my blog. Besides, I can find all kind of oranges this time of year, kumquat, navel, mandarin, and blood orange. It’s hard to ignore this friendly fruit.
I served one with orange compote, and kept one for breakfast the next couple of days. I made this on a rainy day in San Francisco. The cake goes so well with afternoon tea, and (a bit) cold weather. Another benefit of making this cake is that it makes your house smell so good.
- 3/4 cup fresh squeezed orange juice, preferably no pulp
- 1/2 cup sugar
- 1 tablespoon orange marmalade
- 1 blood orange, zest & sliced
- 5-10 kumquat, sliced