Spanish Olive Oil Cake With Kumquats And Toasted Al

Name: Spanish Olive Oil Cake With Kumquats And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 kumquats, cut in half; ⅔ cup Spanish (or other) olive oil, plus more for oiling pan; 1 orange; 1 lemon; 1 mango, peeled, pitted and finely diced; 1 cup flour; 1 tablespoon baking powder; 4 eggs; 1 1/2 cups sugar; 3/4 cup almonds, blanched, toasted and finely ground

Servings: persons

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

1089

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 kumquats, cut in half, ⅔ cup Spanish (or other) olive oil, plus more for oiling pan, 1 orange, 1 lemon, and more.

Yes, Spanish Olive Oil Cake With Kumquats And Toasted Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spanish Olive Oil Cake With Kumquats And Toasted Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions