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.
 * 2) Bring to a simmer, cook gently for 3 minutes.
 * 3) Remove from heat, cool for 30 to 60 minutes.
 * 4) Strain, pressing out juices, discard fruit.
 * 5) Set aside citrus-infused oil.
 * 6) Preheat oven to 350 F.
 * 7) Put orange and lemon in small saucepan with water to cover.
 * 8) Simmer 30 minutes, drain and cool.
 * 9) Cut off stem ends of lemon, cut in half, scoop out pulp and seeds, and finely chop the rind.
 * 10) Finely chop the whole orange, combine with lemon rind.
 * 11) Squeeze out as much liquid as possible. Reserve.
 * 12) Chop almonds in food processor until they resemble fine bread crumbs.
 * 13) With an electric mixer, beat eggs until very light lemon colored and thick.
 * 14) Continue beating, gradually adding Sugar.
 * 15) Sift together flour and baking powder. Stir in egg mixture.
 * 16) Gently fold in reserved rind, nuts, mango and citrus-infused olive oil.
 * 17) 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.
 * 18) Cool on rack, remove sides of pan.
 * 19) Garnish with fresh citrus fruit if desired.