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.
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INGREDIENTS
Nutrition- 2 1⁄4cups flour
- 2tablespoons sugar
- 1teaspoon salt
- 1teaspoon baking powder
- 1teaspoon fresh ground black pepper
- 1⁄2teaspoon baking soda
- 4
- 8ounces fully cooked spanish chorizo, cut into 1/4-inch cubes
- 6
- 1
- 3⁄4cup buttermilk
- 2large eggs
- 6tablespoons olive oil
- 1teaspoon Dijon mustard
- 2teaspoons smoked paprika
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DIRECTIONS
- 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.
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