Recipe Servings: 8 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 50 minutes
6 kumquats, cut in half
2/3 cup Lucini® Premium Select Extra Virgin Olive Oil®
1 mango, peeled, pitted, diced small
1 cup flour
1 tablespoon baking powder
1 1/2 cups sugar
3/4 cup blanced and toasted almonds, finely ground
Place the kumquats and Lucini® Premium Select Extra Virgin Olive Oil® in a saucepan and bring to a simmer. Continue simmering for 3 minutes and then remove from the heat. Let steep for 1 hour. Strain the fruit from the Lucini® Premium Select Extra Virgin Olive Oil®. Reserve the oil and discard the fruit.
Place the (uncut) orange and lemon in a saucepan and cover with water. Simmer for 30 minutes. Drain and let 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 you can, reserving for another use, and discard 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. Sift the flour and baking powder together into a mixing bowl. In the bowl of an electric mixer, beat the eggs until thick and pale, about 4 to 5 minutes. Continue beating while adding the sugar. Stir in the flour mixture just until blended. Gently add the reserved fruit, almonds and infused oil. Pour the batter into a very lightly oiled 9 inch springform pan.
Bake in the oven for 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 before serving. Cut the cake into wedges and serve. Yield: One 9 inch cake.