Italian

Olive oil mini cakes is for Dessert.

Olive oil mini cakes takes 35 minutes to prepare.

Olive oil mini cakes takes 25 minutes to cook.

Olive oil mini cakes makes 12 servings.

The ingredients for Olive oil mini cakes are:

1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish

Glaze
1 1/2 cups confectioners' sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted

Here is how you make Olive oil mini cakes:

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. 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.Serving Size: 12 Mini cakesNumber of Servings: 12Recipe submitted by SparkPeople user NSAEGER.

The nutritional information for Olive oil mini cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 293.0

• Total Fat: 11.8 g
• Cholesterol: 6.4 mg
• Sodium: 143.5 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 0.4 g
• Protein: 2.6 g

Olive oil mini cakes is Italian cuisine.