Food Network Magazine - (12)December 2020

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MINI OLIVE OIL CAKES

WITH LEMON GLAZE
ACTIVE: 20 min l TOTAL: 50 min
MAKES: 6 small or 12 mini cakes

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 small 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

1. Make the cakes: Preheat the oven to
   350 ̊. Brush a 6- or 12-cup mini Bundt or
   muffin pan with the melted butter. Lightly
   dust with flour and shake out the excess.


2. 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, about 30 seconds. Don’t
   overblend or the cakes will be too puffy.


3. Whisk the flour, the baking powder, salt
   and minced thyme in a small bowl. Add to
   the blender in two batches, pulsing lightly
   until just combined; stop to scrape down
   the blender as needed.


4. 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. Let cool
   in the pan for 10 minutes, then loosen the
   sides with a small knife and invert the cakes
   onto a rack.


5. Meanwhile, make the glaze: Whisk the
   confectioners’ sugar, 2½ tablespoons
   lemon juice and the butter until smooth,
   adding ½ tablespoon more lemon juice
   if the glaze is too thick. Drizzle the glaze
   over the cakes; garnish with thyme sprigs.

KANA OKADA.

42 FOOD NETWORK MAGAZINE

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