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Kumquat Cake

2 eggs
1 dl (scant 1/2 cup) sugar
2 TBS oil or liquid margarine
1/2 dl (approx. 1/4 cup) wheat flour
1/2 dl (approx. 1/4 cup) potato flour
1 tsp baking powder
for brushing the cake:
juice of 1/2 orange

10 - 15 kumquats (100 - 150 gr/4 - 6 Oz.)
1 dl (scant 1/2 cup) sugar
2 dl (scant 1 cup) water
1 dl (scant 1/2 cup) orange juice
1 TBS orange liqueur or lemon juice

Beat the eggs and sugar till fluffy and mix the oil in with the
foam. Stir together both flours and baking powder into the
egg-sugar-oil mixture. Grease and flour a round baking tin, 22 cm
(approx. 9") in diameter. Pour the dough in the tin and bake in a
preheated oven (175C/approx. 375 F.) for about 30 minutes. Cool
the cake first in the tin and then on a wire rack. When the cake
has cooled brush it with orange juice.

Brush the kumquats clean in hot water. Cut them in slices leaving
the green seeds in their place. In a pan bring sugar, water and
orange juice to a boil. Cook mixture without lid for a few minmutes
until it thickens some. Add the kumquat slices and cook for further
10 - 15 minutes, until fruit slices look transclusent. Lift the
slices carefully out of the pan and keep the sugary liquid. Decorate
the cake with kumquat slices, then season the sugary liquid with
liqueur or lemon juice. Pour liquid on top of cake and let stand
a while before serving.


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