Recipe from Veronica Foods
1-1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup of Lemon Fused Olive Oil
1/2 cup milk
1 egg large
1/2 teaspoon almond extract
GLAZE FOR CAKES
1/2 cup Lemon Juice
1 1/4 cup Powdered Sugar
TO MAKE THE OLIVE OIL CAKE
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Place the Lemon Fused Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.
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.
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
To make the glaze – combine powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until thick. Remove from flame and drizzle the glaze over the minis.