Seville Chorizo And Manchego Savory Cakes Recipes

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SEVILLE CHORIZO AND MANCHEGO SAVORY CAKES



Seville Chorizo and Manchego Savory Cakes image

This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10" springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY.

Provided by swissms

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon fresh ground black pepper
1/2 teaspoon baking soda
4 green onions, thinly sliced (about 2/3 c.)
8 ounces fully cooked spanish chorizo, cut into 1/4-inch cubes
6 ounces manchego cheese, cut into match-stick size pieces
1 cup part-skim ricotta cheese
3/4 cup buttermilk
2 large eggs
6 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons smoked paprika

Steps:

  • Preheat oven to 375°F.
  • Cut out 8 6-inch squares of parchment paper. Place one square in each of eight 4 1/2 inch tartlet pans with removable bottoms.
  • Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
  • In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
  • Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
  • Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.

Nutrition Facts : Calories 365.7, Fat 19.6, SaturatedFat 5.4, Cholesterol 68.8, Sodium 670.4, Carbohydrate 34.2, Fiber 1.4, Sugar 4.7, Protein 13

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