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Baking with olive oil? Actually, this idea is nothing
new. In fact, it has been done for hundreds of years.
Olive oil makes a tasty, heart-healthy alternative
to butter and other cooking oils. Not only does
baking with olive oil result in especially moist
treats, its abundance of vitamin E helps to maintain
freshness—and we love that almost as much
as our adorable tea cakes!
Núñez
de Prado Extra Virgin Olive Oil
16.9 fl. oz.
$28
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Lemon pecan tea
cakes
Ingredients
(makes about 30 muffins)
1 tablespoon butter, softened
All-purpose flour, as needed for dusting
2 cups cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
3/4 cup DHC Núñez de Prado Extra Virgin
Olive Oil
4 eggs
3 tablespoons fresh lemon juice
1 cup chopped pecans, toasted
Directions
Preheat oven to 325º.
1. Grease a mini-muffin pan* with either butter
or olive oil, making sure all surfaces are evenly
coated. Dust surfaces with all-purpose flour; set
aside.
2. Sift cake flour with cream of tartar and salt;
reserve.
3. Beat sugar and olive oil until well blended. Beat
in eggs, one at a time; add lemon juice, mixing
thoroughly. Gradually add dry ingredients, mixing
thoroughly. Fold in pecans.
4. Pour batter into prepared pan, filling the
mini-muffin cups to the top. (Dough will not rise.)
Bake at 325º until a toothpick inserted in
the center of a cake comes out clean, about 18 minutes.
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Glaze
3/4 cup powdered sugar
4-1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1. When the cakes are almost done, combine the
powdered sugar, lemon juice, and vanilla in pan.
Heat and stir constantly, until sugar dissolves.
2. When cakes are done, slowly brush or drizzle
the tops with the hot glaze coating the whole surface.
Let the cakes cool in the pan, then run a spatula
around the sides and remove from pan.
Tip
To make every bite sweet and delicious, brush glaze
onto cakes while they are still warm and porous.
Options
Are you a lime lover? Substitute fresh lime juice
for a special twist.
To dress up your dessert, serve with fresh berries
and a dollop of whipped cream.
*You can use a 9" x 5" x 3" loaf
pan. Bake about 1 hour if using a loaf pan.
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