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Cake

Marie the Misquoted One

SPANISH OLIVE OIL CAKE WITH KUMQUATS AND TOASTED ALMONDS

©1994 All Rights Reserved by Norman Van Aken

The healthy richness of olive oil is lightened by the citrus flavors of the kumquat in this almond cake. Almonds probably originated in Asia Minor and were introduced to Spain and Portugal by the Moors. I created this dish for the Spanish Olive Oil Council. They were delighted to find olive oil in a dessert. I think you’ll see why.

Yields: One (9 inch) Cake

6 kumquats, cut in half

2/3 Cup Spanish (or other) virgin olive oil 

1 orange

1 lemon

1 mango, peeled, pitted and finely diced

6 ounces blanched, toasted almonds

1 Cup flour

1 Tablespoons baking powder

4 whole eggs

1 1/2 Cups sugar

For the Fruit:

Put the kumquats into a pan with the 2/3 Cup olive oil and bring to a simmer. Simmer for 3 minutes and then turn off. Allow to rest for one hour. Then strain and set aside. Discard the fruit. Reserve the kumquat infused oil. Put the uncut orange and lemon in a saucepan and cover with water and simmer 30 minutes. Drain and allow to cool. Now cut off the stem end and cut the fruit in half.  Scoop out the pulp and seeds of the lemon and discard. Now take the orange and squeeze out as much liquid as possible and chop the orange, (rind and all), with the rind of the lemon, very fine. Reserve. (cut off any piece of the fruits that may not have softened)

Preheat an oven to 350 degrees.

Chop the almonds in a food processor as finely as fine bread crumbs.  Sift the flour and baking powder together in a bowl. In the bowl of an electric mixer beat the whole eggs until pale in color and thick in texture. Continue to beat adding in the sugar. Stir in the flour mix just until blended. Now gently add in the reserved fruit, almonds and infused  oil. Pour the batter into a very lightly oiled 9 inch springform pan and bake at 350 degrees for approx. 50 minutes. (A knife should come out clean when inserted.) Remove from oven and cool on a wire rack.  Take a table knife or a spatula and go around the edges of the pan.  Let cool 15 minutes then carefully release from the springform.  Now let cool completely.

To serve cut the cake into wedges. 

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.