Seville Chorizo and Manchego Savory Cakes

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 375°F.
2. 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.
3. Whisk together first 6 ingredients in large bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly.
4. In a medium bowl, whisk together ricotta, buttermilk, eggs, oil, and mustard. Add to flour mixture; stir to blend.
5. Spoon batter into parchment lined pans. Using damp knife, spread batter evenly in pans. Sift 1/4 teaspoon paprika over each.
6. Bake until deep golden brown and center spring back when touched lightly, about 30 minutes.