Spanish Olive Oil Cake With Kumquats And Toasted Almonds Recipes

SPANISH OLIVE OIL CAKE WITH KUMQUATS AND TOASTED ALMONDS

Steps:

• In a small saucepan, combine kumquats and olive oil, and place over medium heat. Simmer 3 minutes, then remove from heat. Steep 1 hour. Strain the fruit from the oil, discard the fruit and reserve the oil.
• Place the uncut orange and lemon in a medium saucepan, and cover with water. Bring to a boil, then reduce the heat and simmer 30 minutes. Drain and cool. Cut off the stem end of the citrus fruits, and then cut in half. Scoop the pulp and seeds from the lemon, and discard. Finely mince the lemon rind. Squeeze out as much of the orange juice as possible, and discard along with the seeds. Chop the orange skin and pulp very finely, mix with the lemon and mango and reserve. Discard any part of the rinds that have not softened.
• Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan. In a small bowl, sift together the flour and baking powder. In the bowl of an electric mixer, beat the eggs until thick and pale, 4 to 5 minutes. Continue beating, and slowly add the sugar. Stir in the flour mixture, just until blended. Fold in the reserved fruit, almonds and infused oil. Pour the batter into the oiled pan.
• Bake about 50 minutes, or until a knife inserted comes out clean. Remove from the oven, and place on a wire rack. Run a knife around the inside edge of the pan, and let cool for 15 minutes. Release the springform, and allow to cool completely. Cut the cake into wedges, and serve.

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS

Steps:

• Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
• Place the almonds in a small decorative serving dish.
• Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.