Pistachio Meringue Cake with Citrus Candied Kumquats Cardamom Caramel Sauce

Ingredients

• For the candied kumquats and cardamom caramel sauce:
• 1/2 cup hot water
• 1 cup sugar
• 1/4 teaspoon salt
• 10 medium or 15 small kumquats
• 1 cup heavy cream
• 1/4 teaspoon decorticated (outer green husk removed) cardamom seeds, toasted and ground
• 1 cup sugar
• 1/4 cup hot water
• 3/4 teaspoon flaky finishing salt
• For the cake:
• 10 tablespoons butter, plus
• 1 tablespoon softened butter
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 1 1/4 cups raw, unsalted shelled pistachios
• 1 1/4 cups sugar
• 2/3 cup all-purpose flour
• 6 egg whites
• 1 blood orange
• 1 navel orange
• 1 red grapefruit
• Whipped crème fraîche

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