Cakes & CookiesDessertMartine Bertin-PetersonProvencal RecipesTaste

Sweet Treats Lemon Olive Oil Mini Cakes Bursting with Provencal Flavour

Lemon Olive Oil Mini Cakes

This dessert will appeal to the citrus lover. I prepared these Lemon Olive Oil Mini Cakes as individual servings. You can, of course, make the same batter and bake as a single large cake. Personally, I love this recipe as it combines the flavours of Provence in one tiny (delightful) package – lemons, thyme, olive oil.

It’s a sweet finish to a summer meal.

Bonne dégustation!

Lemon Olive Oil Mini Cakes

Lemon Olive Oil Mini Cakes

This recipe is easy and delicious. The combination of tangy-sweet will convert even the non-dessert lover.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine French, Provencal
Servings 12 mini cakes

Ingredients
  

For the Cakes:

  • 1 tbsp Unsalted Butter melted
  • 1 cup All Purpose Flour plus more for dusting
  • 1 1/3 cups Granulated Sugar
  • 2 tbsps Grated Lemon Zest (from 2 lemons)
  • 2 Large Eggs
  • 1/4 cup Extra virgin olive oil
  • 2/3 cup whole milk
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Fresh Thyme finely minced + plus sprigs for garnish

For the Topping:

  • 1 1/2 cups confectioners’ sugar
  • Fresh Strawberries for garnish

Instructions
 

Prepare the cakes:

  • Position a rack in the middle of the oven; preheat to 350 degrees.
  • 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. NOTE: Don't over-blend 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 and strawberries (or other seasonal berries).
    Lemon Olive Oil Mini Cakes Recipe
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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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