Olive Oil Cake with Citrus and Toasted Almonds

Description
Olive Oil Cake with Citrus and Toasted Almonds

Ingredients

 * 6 Kumquats, cut into halves
 * 2/3 Cup plus
 * 2 Tablespoons olive oil
 * 1 Orange
 * 1 Lemon
 * 6 Ounces blanched almonds, lightly toasted
 * 4 Large eggs
 * 1 1/2 Cups sugar
 * 1 Cup all-purpose flour
 * 3 Teaspoons baking powder
 * 1 Mango, peeled and finely diced

Makes 8 servings

Directions

 * 1) Combine kumquats and olive oil in a sauce pan. Bring to a simmer, cook gently for 3 minutes. Remove from heat, cool for 30 to 60 minutes. Strain, pressing out juices, discard fruit. Set aside citrus-infused oil.


 * 1) Preheat oven to 350 F. Put orange and lemon in small saucepan with water to cover. Simmer 30 minutes, drain and cool. Cut off stem ends of lemon, cut in half, scoop out pulp and seeds, and finely chop the rind. Finely chop the whole orange, combine with lemon rind. Squeeze out as much liquid as possible. Reserve.


 * 1) Chop almonds in food processor until they resemble fine bread crumbs. With an electric mixer, beat eggs until very light lemon colored and thick. Continue beating, gradually adding sugar.


 * 1) Sift together flour and baking powder. Stir in egg mixture. Gently fold in reserved rind, nuts, mango and citrus-infused olive oil. Pour batter into lightly oiled 9-inch spring-form pan, bake at 350 F. for 1 hour or until the tip of a knife gently inserted into the middle comes out clean. Cool on rack, remove sides of pan. Garnish with fresh citrus fruit if desired