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!
Preheat oven to 325°.
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.
Sift cake flour with cream of tartar and salt; reserve.
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.
Pour batter into prepared pan, filling the mini-muffin cups to the top. (Dough will not rise.) Bake at 325° until a toothpick inserted in the center of a cake comes out clean, about 18 minutes.
3/4 cup powdered sugar
4-1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
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.