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.

ALMOND OLIVE OIL BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

ALMOND CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
• Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
• Place the Olive Oil from Spain, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
• Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
• Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
• For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.
• This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the olives and the remaining ingredients in a mixing bowl.
• Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
• Drain the oil out (keep it to use as a bread dip!).
• Serve the olive mixture warm or at room temperature.
• They go nicely with assorted cheeses!

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.