Spanish Lemon Olive Oil Mini Bundt Cakes

Use a good quality fruity extra virgin olive oil to make these mini Bundt cakes such as spinneysFOOD Mediterranean Extra Virgin Olive Oil as its taste really shines in the final baked product
Spanish Lemon Olive Oil Mini Bundt Cakes
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Spanish Lemon Olive Oil Mini Bundt Cakes
November 01, 2019
Level Easy
Preparation Time 10 minutes
Cooking Time 20 minutes
Serves Makes 10 mini Bundt cakes
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

160g cake flour
50g almonds, ground
210g granulated sugar
Zest of 2 lemons
1 tsp baking powder
A pinch of spinneysFOOD Salt
187.5ml spinneysFOOD Mediterranean Extra Virgin Olive Oil
125ml milk
1 large egg
1/2 tsp almond extract
spinneysFOOD Super Fine Icing Sugar

METHOD

  • 1

    Preheat the oven to 180 degrees celsius, gas mark 4, and grease 12 small Bundt moulds.

  • 2

    Place the flour, ground almonds, sugar, lemon zest, baking powder and salt in a large bowl and whisk to combine

  • 3

    Place the olive oil, milk, egg and almond extract in a smaller bowl, and whisk to combine

  • 4

    Make a well in the centre of the dry ingredients and add the wet ingredients. Whisk until just combined and the batter is smooth.

  • 5

    Pour the batter into the prepared cake pans and bake for 18-20 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.

  • 6

    Cool in the pan for 5 minutes, then turn the cakes out onto a wire rack to cool completely.

  • 7

    Dust with the icing sugar

NOTES

Top Tip: Decorate your mini Bundt cakes with a drizzle of powdered sugar glaze and a sprinkle of candied lemon peel

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