Boil cumquat for 1 hour to soften. (Water may need to be refilled as it evaporates.)
Let the cumquat cool, remove seeds, blitz in blender until smooth.
Add cinnamon and sugar, blend to combine
Transfer to a large bowl, then whisk in egg and olive oil until combined.
Fold in baking powder and almond meal until just combined.
Pour into lined 20cm round cake tin and bake for 30 mins or until golden-brown. If the centre of your cake is still uncooked when the cake turns golden, cover the tin with foil until ready.