Olive Oil Cake with Citrus and Toasted Almonds

== Description ==
Olive oil Cake with Citrus and Toasted almonds
Makes 8 servings.
== Ingredients ==
* 6 kumquats, cut into halves
* 2/3 Cup plus
* 2 Tablespoons olive oil
* 1 orange
* 1 lemon
* 6 Ounces blanched almonds, lightly toasted
* 4 Large eggs
* 1 1/2 Cups Sugar
* 1 Cup all-purpose flour
* 3 Teaspoons baking powder
* 1 mango, peeled and finely diced
== Directions ==
# Combine kumquats and olive oil in a sauce pan. 
# Bring to a simmer, cook gently for 3 minutes. 
# Remove from heat, cool for 30 to 60 minutes. 
# Strain, pressing out juices, discard fruit. 
# Set aside citrus-infused oil.
# Preheat oven to 350 F. 
# Put orange and lemon in small saucepan with water to cover. 
# Simmer 30 minutes, drain and cool.
# Cut off stem ends of lemon, cut in half, scoop out pulp and seeds, and finely chop the rind. 
# Finely chop the whole orange, combine with lemon rind. 
# Squeeze out as much liquid as possible. Reserve.
# Chop almonds in food processor until they resemble fine bread crumbs. 
# With an electric mixer, beat eggs until very light lemon colored and thick. 
# Continue beating, gradually adding Sugar.
# Sift together flour and baking powder. Stir in egg mixture. 
# Gently fold in reserved rind, nuts, mango and citrus-infused olive oil. 
# Pour batter into lightly oiled 9-inch spring-form pan, bake at 350 F. for 1 hour or until the tip of a knife gently inserted into the middle comes out clean. 
# Cool on rack, remove sides of pan. 
# Garnish with fresh citrus fruit if desired.
Category:Almond Recipes
Category:Citrus Desserts
Category:Kumquat Recipes
Category:Mango Recipes
Category:Recipes that need photos
Category:Tunisian Desserts
Category:Tunisian Recipes
Category:Egg Recipes