Mini Olive Oil Cakes
Time & Yield
Time: 1 Hour and 15 Minutes
Yield: 14 Mini Cakes
Ingredients
1¼ Cups plus 2 Tbsp Olive Oil (Plus more for pan)
1 Cup plus 2 Tbsp Granulated Sugar (plus more)
2 Cups Cake Flour
⅓ Cup Almond Flour
2 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Kosher Salt
3 Tbsp Amaretto, Grand Marnier, Sweet Vermouth, or similar
1 Tbsp Lemon Zest (finely grated)
3 Tbsp Lemon Juice
2 Tsp Vanilla Extract
3 Eggs
Recipe
Preheat oven to 400° F.
Using a Mini Loaf Pan, drizzle bottom and sides of pan with oil and use your fingers to coat.
Line bottom of each loaf section with a piece of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess.
Whisk cake flour (2 Cups), almond flour (⅓ Cup), baking powder (2 Tsp), baking soda (½ Tsp), and salt (½ Tsp) in a medium bowl to combine and eliminate any lumps.
Stir together alcohol (3 Tbsp), lemon juice (1 Tbsp), and vanilla (2 Tsp) in a small bowl.
Using a stand mixer on high speed with the whisk attachment beat the eggs (3), lemon zest (1 Tbsp), and 1 Cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes.
With mixer still on high speed, gradually stream in 1¼ cups olive oil and beat until incorporated and mixture is even thicker.
Reduce the mixer speed to low and add the dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients.
Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into the mini loaf pan, smoothing the top of each loaf, and sprinkle with more sugar.
Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 30-45 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes.
Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake to remove from the pan. Slide cakes onto rack and let cool completely.
Source: Bon Appetit