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Little Lemon Olive Oil Cakes
If you’re trying to bake and cook with more olive oil rather than butter, then you simply must try baking this cake. It’s the perfect Fika cakes and the frosting is particularly wonderful, but sweetened with honey for a more natural and organic taste! The topping of sliced almonds looks delightful. All together, it’s a homey cake, ideal for any season. Your can make it into a small 6 inch cake, as well as cupcakes!
Ingredients for Cake:
- 4 eggs
- 1 lemon
- 1 cup Olive oil
- 2/3 cup bakers sugar
- 3/4 cup very fine polenta
- 1 cup almond meal
Ingredients for Frosting:
- 3/4 cups mascarpone
- 2 tbsp honey
- 1/2 teaspoons vanilla paste
- 1/4 cup greek yogurt
Method for Little Lemon Olive Oil Cakes
Preheat your oven to 325. Grease a muffin tin and a 6 inch cake tin.
Cook the lemon for 20 minutes in water. Once cooled, cut it the lemon into small pieces, and remove the seeds. Blend the lemon with the olive oil in a cuisenart or blender.
Whisk your eggs and sugar together, then add in your olive oil and lemon mixture.
Add in almond meal and polenta.
Bake at 325 for 28 minutes. Make sure a toothpick comes out cleanly.
For the frosting, mix together the mascarpone, honey, vanilla paste and greek yogurt.
Lastly, you know what to do! Once the cakes are cooled, spread the frosting on them, and enjoy them for your afternoon Fika!
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Blueberry Lemon Yogurt Loaf
This light loaf is the perfect addition to your Sunday morning coffee. It’s light, yet rich and lemony too! You could also add a blueberry compote with a scoop of ice cream and serve it for dessert. Yum, Yum!
Preheat oven to 350 Degrees
Ingredients for Blueberry Lemon Cake
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 granulated sugar
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup coconut oil
- zest of 1 large lemon (add more if you want a pucker!)
- 3/4 vanilla extract
- 1 1/4 cups greek yogurt
- 1 cup fresh blueberries (if using frozen, thaw before adding and drain out water)
Method
Grease a loaf pan and set aside.
In the bowl of a mixer, whisk sugar and eggs together until pale and smooth, add olive oil, coconut oil, lemon zest, and vanilla. Mix until combined. Stir in yogurt.
In a separate bowl, whisk together flour, baking powder,
and salt. Add to wet ingredients and stir until just combined.Fold in blueberries. Place the batter in the prepared baking dish, smooth the top and bake for 50-55 minutes or until a toothpick comes out cleanly.
Let cool for 15 minutes before serving. Enjoy!
