from the
  • Kialla, VIC
  • Time:00:00 AEDT
  • Now:

From the Farm to the Kitchen and everywhere in-between

Notes from the:

Tagged with:

Lemon and olive oil mini bundt cakes

Everyone loves a citrus olive oil cake, especially using good quality olive oil. This is a great addition to your holiday spread, they’re light, fruity and slightly savoury making it something easy to finish on after gauging on Christmas lunch or dinner. They’re also good to have around or prepare in case unexpected guests drop in.

Peaches x Goldi

Lemon and olive oil mini bundt cakes

Ingredients

Cakes

  • 125g all purpose flour

  • 25g rye flour (whole wheat flour or 100% all purpose flour is fine, if you don’t have rye)

  • 10g baking powder

  • 50g brown sugar

  • 100g castor sugar

  • 1 lemon

  • 2 eggs

  • 150g full cream milk

  • 150g Goldi Smooth evoo

Lemon Syrup

  • 50g lemon juice

  • 25g water

  • 75g caster sugar

Lemon Drizzle

  • 200g icing sugar, sifted

  • 2g fine salt

  • 30g lemon juice

  • 10g milk

Method

Pre heat oven to 170 degrees fan forced

Zest the lemon, rub it into the sugars to release the aromatics. Add eggs to the sugars and beat on high (8-9) on your stand mixer, until you reach a sabayon-about 2 mins. Add the olive oil, lemon juice and milk and whisk until incorporated. Sift over the flours, baking powder and salt and mix until combined

Grease your bundt tin* well with cooking spray and fill the bundt tins. Bake for 15-20mins or until cake comes out clean with skewer

Whilst the bundts are cooking, make your syrup and icing. Combine syrup ingredients in a saucepan and bring to a boil until all the sugar has dissolved. Once dissolved, let simmer for another 2 mins and take off the heat. Cool it down.

Combine icing ingredients in a mixer or by hand, until you have a shiny and a consistency that makes it easy to drizzle. You want a nice glaze, but also still to have some body to it.

Once bundts are cooked, cool in the pan for 10 mins, then use a sharp knife to release the bundts and gently tip them out onto a cooling rack. Poke some holes with a skewer into the bundt cakes, this will help the syrup absorb into the cake.

After the bundts have cooled on the rack for 10 minutes, brush with the cooled down syrup until all are generously coated.

Let cool completely, before glazing the bundts with the icing, put something under the cooling rack to catch the icing that may fall off.

Keep at room temperature, in a sealed container.

*Can be baked in 9inch cake pan, loaf tin, or normal Bundt tin.

You may need to double the recipe depending on how big your tin is. Cooking time will vary, cook until skewer comes out clean.