Sometimes you need to show up to an event with an impressive dessert. And sometimes you want to make adorable individual desserts. These petit Mini Olive Oil Cakes with Lemon Glaze are all of the above – the name itself invokes some interest. There’s something SO fabulous about the fruity lemon-olive oil combo, and adding a gorgeous, dainty herb like thyme into the mix is just all kinds of cool.
If you’re reading this worried about an overpowering taste of olive oil or thyme, let us put those fears to rest by promising that they are simply complimentary (and subtle) flavors. In fact, a kid shoving them into their mouths wouldn’t even notice the presence of olive oil or thyme, as they would just taste like a super great lemon cake to the little piggy. Most adults, however, will notice that there’s something extra special about these “lemon cakes” and the thyme garnish will clue them in to something special going on here. Give these tart, dainty bunt cakes a try the next time you want to show up to a get-together with something extraordinary.
Tip: Don’t over-fill the compartments of your bunt pan (like we always do. It’s a problem). two-thirds full is plenty. If you do overfill and they are domed on the bottoms, simply use a good serrated knife to shave them level to the pan after they’ve cooled but before you turn out the cakes. Also, we find that using one of those plastic catsup squirter bottles works great for drizzling the glaze cleanly over the cakes.
Have your kids help you remove thyme leaves from their sprigs and squeeze lemon juice, taking note of the amazing aroma of both. As you make and enjoy these with those you love, teach them a few things about the ingredients:
- Lemons have tons of vitamin C, which may make it harder to develop asthma.
- Olive oil is super high in antioxidants, which help keep your body “clean” from harmful toxins.
- Thyme has antibacterial qualities and may help with acne.
It is said that H. Dalquist cast the first bunt cake pan in 1950 for a group of Jewish women who wanted to make a round cake with fluted sides that looked like the ones their European mothers had made.
From: Mini Olive Oil Cakes with Lemon Glaze
- For the Cakes:
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour, plus more for dusting
- 1⅓ cups granulated sugar
- 2 tablespoons grated lemon zest (from 2 lemons)
- 2 large eggs
- ¼ cup extra-virgin olive oil
- ⅔ cup whole milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon finely minced fresh thyme, plus sprigs for garnish
- For the Glaze:
- 1½ cups confectioners' sugar
- 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 tablespoons unsalted butter, melted
- Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
- Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan (TAC advise: start checking at 18 minutes). Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
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