Seville Chorizo And Manchego Savory Cakes - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F.
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.