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1
In a small saucepan, combine kumquats and olive oil, and place over medium heat.
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2
Simmer 3 minutes, then remove from heat.
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3
Steep 1 hour.
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4
Strain the fruit from the oil, discard the fruit and reserve the oil.
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5
Place the uncut orange and lemon in a medium saucepan, and cover with water.
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6
Bring to a boil, then reduce the heat and simmer 30 minutes.
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7
Drain and cool.
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8
Cut off the stem end of the citrus fruits, and then cut in half.
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9
Scoop the pulp and seeds from the lemon, and discard.
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10
Finely mince the lemon rind.
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11
Squeeze out as much of the orange juice as possible, and discard along with the seeds.
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12
Chop the orange skin and pulp very finely, mix with the lemon and mango and reserve.
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13
Discard any part of the rinds that have not softened.
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14
Preheat the oven to 350 degrees.
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15
Lightly oil a 9-inch springform pan.
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16
In a small bowl, sift together the flour and baking powder.
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17
In the bowl of an electric mixer, beat the eggs until thick and pale, 4 to 5 minutes.
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18
Continue beating, and slowly add the sugar.
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19
Stir in the flour mixture, just until blended.
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20
Fold in the reserved fruit, almonds and infused oil.
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21
Pour the batter into the oiled pan.
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22
Bake about 50 minutes, or until a knife inserted comes out clean.
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23
Remove from the oven, and place on a wire rack.
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24
Run a knife around the inside edge of the pan, and let cool for 15 minutes.
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25
Release the springform, and allow to cool completely.
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26
Cut the cake into wedges, and serve.
