You’ll love this simple olive oil cake featuring Olive Oils from Spain, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make! This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.
Recipe information
Total Time
35 minutes
Yield
mini bundt cakes
Ingredients
Olive Oil Cake
Optional Garnishes
Preparation
Instructions
Step 1
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
Step 2
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Step 3
Place the Olive Oil from Spain, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
Step 4
Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
Step 5
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
Step 6
For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.
Step 7
This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.
