Just Jen/Pratos Chiques Sem Complicação/Mini Olive Oil Bundt Cakes

Supplies

Mini Olive Oil Bundt Cakes

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 3 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup olive oil
  • 1/4 cup milk

Rose Glaze Topping

  • 1/4 teaspoon rose water
  • 1/3 cup powdered sugar
  • 1/4 teaspoon beet powder
  • 1 1/2 tablespoons water
  • 1 tablespoon raw pistachios, deshelled and chopped

Almond Glaze Topping

  • 1 1/2 tablespoons amaretto
  • 1/3 cup powdered sugar
  • 1 tablespoon toasted crushed almonds

Raspberry Lemon Topping

  • Powdered sugar, for dusting
  • Whipped cream
  • Lemon zest
  • A few fresh raspberries

Passo a passo

Mini Olive Oil Bundt Cakes

  1. Preheat oven to 350 degrees.
  2. Generously grease a mini 6 piece Bundt pan.
  3. In a bowl, combine the flours, baking powder and salt.
  4. In a larger bowl, whisk eggs and sugar until frothy and pale in color.
  5. Add lemon juice and zest, olive oil and milk. Whisk until fully combined.
  6. Gradually add the dry mixture in 3 parts, while mixing gently until just combined.
  7. Pour the batter into each Bundt well two-thirds of the way full.
  8. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
  9. Remove from the oven and allow to cool in the pan for 5 minutes. Then flip over the pan and release the cakes onto a cooling rack to cool completely. Meanwhile, make the toppings.

Rose Glaze Topping

  1. Combine rose water, powdered sugar and beet powder until there are no more clumps.
  2. Once the cakes are cooled, spoon the rose glaze over the tops of two cakes and sprinkle with pistachios.

Almond Glaze Topping

  1. Combine amaretto and powdered sugar until smooth.
  2. Spoon the almond glaze over the next two cakes and sprinkle with almonds.

Raspberry Lemon Topping

  1. For the last two cakes, fill the center with whipped cream, top with raspberries, dust with powdered sugar and lemon zest.