Summer offers a perfect opportunity to savor olive oil desserts that embody Mediterranean simplicity. Options like Olive Oil Lemon Cake, Fresh Fig and Olive Oil Tart, and Olive Oil Gelato with Sea Salt showcase the rich, vibrant flavors of olive oil. Zucchini and Olive Oil Muffins, alongside Almond Olive Oil Cookies, provide a delightful balance of savory and sweet. For chocolate lovers, Dark Chocolate Olive Oil Brownies and Olive Oil and Honey Cheesecake capture indulgence. More enticing choices await those interested.
Olive Oil Lemon Cake
Olive oil lemon cake is a delightful dessert that combines the richness of extra virgin olive oil with the bright, zesty flavor of fresh lemons.
This cake is an excellent choice for summer gatherings, barbecues, or simply enjoying with a cup of tea. It’s moist, light, and packed with flavor, making it ideal for those who appreciate a unique twist on traditional cakes. The preparation time for this cake is approximately 15 minutes, with an additional baking time of 30 minutes.
Ingredients
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Cooking Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, dust with powdered sugar if desired, and serve fresh.
Variations and Tips
- For a more intense lemon flavor, consider adding more lemon zest or a splash of lemon extract.
- You can replace some of the all-purpose flour with almond flour for a nuttier taste and texture.
- Enhance the cake by adding poppy seeds for a delightful crunch.
- Serve the cake with whipped cream or a dollop of Greek yogurt topped with fresh berries for a rejuvenating contrast.
- Store any leftover cake in an airtight container at room temperature for up to three days.
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Fresh Fig and Olive Oil Tart
This Fresh Fig and Olive Oil Tart is a delightful summer dessert that combines the natural sweetness of fresh figs with the rich flavor of quality olive oil. It’s perfect for gatherings with friends, family celebrations, or a special treat for yourself.
With a prep time of about 30 minutes and 1 hour of baking, this tart is both simple to make and utterly impressive. Serve it slightly warm or at room temperature, drizzled with a touch of honey for a truly indulgent finish.
Ingredients:
- 1 pre-made tart crust (9-inch)
- 2 cups fresh figs, halved
- 1/2 cup extra virgin olive oil
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Honey, for drizzling (optional)
- Fresh mint leaves, for garnish (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Place the pre-made tart crust in a 9-inch tart pan and press it evenly into the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- In a medium bowl, whisk together the olive oil and sugar until well combined. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the olive oil mixture, stirring until just combined.
- Gently fold in the halved figs, ensuring they are evenly distributed in the batter.
- Pour the mixture into the prepared tart crust, spreading it evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Allow the tart to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve sliced, drizzled with honey, and garnish with fresh mint leaves if desired.
Variations & Tips:
- Use a mix of different fruits, such as peaches or nectarines, for a different flavor profile.
- For an added crunch, consider topping the tart with sliced almonds or walnuts before baking.
- Serve with a dollop of mascarpone or whipped cream to enhance the creamy texture against the tart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and enjoy chilled or at room temperature.
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Olive Oil Gelato With Sea Salt
Olive oil gelato with sea salt is a delightful and sophisticated dessert perfect for warm summer days. This creamy, luxurious treat showcases the rich flavor of high-quality olive oil, complemented by a hint of sea salt, making it ideal for those who appreciate a unique twist on traditional gelato. In just about 30 minutes of active preparation, plus an additional few hours of freezing time, you can whip up this invigorating dessert that will impress your family and friends.
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt (plus more for serving)
Cooking Steps:
- In a medium saucepan, combine the milk and heavy cream over medium heat. Bring the mixture to just below a simmer, stirring occasionally.
- In a separate bowl, whisk the granulated sugar and egg yolks together until the mixture is pale and thick.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while continually whisking to temper the yolks. Gradually add more of the milk mixture until fully combined.
- Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- Remove from heat and stir in the olive oil, vanilla extract, and sea salt until well combined.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any solids, then let it cool to room temperature.
- Once cooled, cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld and to chill thoroughly.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency is reached.
- Transfer the gelato to an airtight container and freeze for at least 2-4 hours to firm up before serving.
- When ready to serve, scoop portions into bowls, and sprinkle a pinch of sea salt on top for an extra touch.
Variations and Tips:
- For a citrusy twist, consider adding the zest of a lemon or orange to the mixture.
- Experiment with flavored olive oils, such as lemon or rosemary-infused, for a unique taste.
- If you do not have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes with a fork until it reaches a smooth gelato texture.
- Serve the gelato with fresh seasonal fruits or almond biscotti for added texture and flavor.
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Zucchini and Olive Oil Muffins
Zucchini and Olive Oil Muffins are a delightful treat that bridges the gap between sweet and savory.
Made moist with fresh zucchini and rich olive oil, these muffins are perfect for breakfast, a snack, or a light dessert. They are ideal for health-conscious individuals looking to indulge in a guilt-free treat, or for anyone wanting to incorporate more vegetables into their diet in a tasty way.
The preparation time is about 15 minutes, with an additional baking time of 25-30 minutes.
Ingredients:
- 1 medium zucchini, grated (about 1 cup)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 cup chopped nuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a mixing bowl, combine the grated zucchini, olive oil, eggs, and vanilla extract. Whisk together until well combined.
- In another bowl, mix together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- If desired, fold in chopped nuts or chocolate chips for extra texture and flavor.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips:
- For a little extra flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon.
- Substitute coconut oil for a different flavor profile if you’re looking for alternatives.
- To make these muffins gluten-free, replace the all-purpose flour with a gluten-free flour blend.
- You can replace the zucchini with shredded carrots for a carrot-olive oil muffin variation.
- For a sweeter treat, drizzle a light glaze made from powdered sugar and lemon juice over the cooled muffins. Enjoy!
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Almond Olive Oil Cookies
Almond olive oil cookies are a delightful twist on traditional cookies, combining the rich, nutty flavor of almonds with the fruity notes of high-quality olive oil.
These cookies are perfect for anyone looking for a lighter dessert option or those who enjoy baking with healthier fats. They’re also naturally dairy-free, making them a great treat for those with lactose intolerance.
With a preparation time of about 15 minutes and a baking time of 12-15 minutes, you can whip up these delectable cookies in no time, perfect for an afternoon snack or dessert at your next gathering.
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds (optional)
- Zest of 1 orange or lemon (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
- In a separate bowl, whisk together the olive oil, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. If using, fold in the sliced almonds and citrus zest for added flavor.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the palm of your hand or the back of a fork, if desired.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a chocolate twist, add 1/2 cup of dark chocolate chips into the dough.
- If you prefer a sweeter cookie, add an extra 1/4 cup of sugar.
- Consider substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Serve these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a revitalizing summertime dessert.
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Olive Oil Panna Cotta With Berries
Olive Oil Panna Cotta with Berries is a light and creamy Italian dessert that redefines traditional panna cotta by incorporating high-quality olive oil for a unique flavor twist. This elegant treat is perfect for summer gatherings or as a revitalizing ending to any meal, impressing guests while remaining easy to prepare.
With a prep time of about 20 minutes plus chilling time, it’s a delicious way to showcase the rich, fruity flavors of olive oil balanced with fresh berries.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Fresh berries (such as strawberries, blueberries, raspberries, or blackberries) for topping
- Basil or mint leaves for garnish (optional)
Instructions:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the liquid is hot but not boiling.
- Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.
- Add the extra virgin olive oil and vanilla extract, mixing well until everything is combined.
- Pour the mixture into individual serving glasses or ramekins and let them cool at room temperature for about 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours or until set.
- When ready to serve, top each panna cotta with fresh berries and garnish with basil or mint if desired.
Variations and Tips:
- For an added flavor twist, infuse the cream with herbs such as rosemary or thyme while heating, then strain before adding gelatin.
- Experiment with different types of olive oil; a lemon-infused oil can add a revitalizing citrus note.
- If you prefer a sweeter dessert, you can increase the amount of sugar to taste.
- Make sure to use good quality extra virgin olive oil, as it will greatly impact the flavor of the panna cotta.
- For presentation, serve on a chilled plate for an elegant touch.
Enjoy this delectable Olive Oil Panna Cotta as a perfect summer dessert!
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Citrus Olive Oil Pound Cake
Citrus Olive Oil Pound Cake is a delightful dessert that combines the rich flavor of high-quality olive oil with the bright notes of citrus, resulting in a moist and flavorful cake perfect for summer.
This cake is ideal for gatherings, picnics, or simply enjoying with a cup of tea or coffee. The preparation time is around 15 minutes, with a baking time of approximately 45-50 minutes, making it relatively quick and easy to whip up!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup extra virgin olive oil
- ½ cup fresh orange juice
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Gradually mix in the olive oil, orange juice, orange zest, lemon zest, and vanilla extract until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.
Variations and Tips:
- For a more intense citrus flavor, consider adding a tablespoon of limoncello or orange liqueur to the batter.
- You can substitute lemon zest for lime zest for a different twist.
- Want to add a bit of texture? Fold in ½ cup of chopped nuts, such as walnuts or almonds, or mix in some dried fruit like cranberries or apricots before baking.
- Serve the cake with a simple syrup made from equal parts sugar and water infused with additional citrus zests for a rejuvenating drizzle.
- This cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
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Dark Chocolate Olive Oil Brownies
Dark Chocolate Olive Oil Brownies are a decadent yet surprisingly light dessert that marries the rich flavors of dark chocolate with the smoothness of olive oil.
These brownies are perfect for chocolate lovers who appreciate the depth and complexity added by high-quality olive oil. Ideal for a summer gathering or an indulgent treat at home, they take about 30 minutes to prepare and 25-30 minutes to bake, giving you a delightful dessert in no time!
Ingredients:
- 1 cup dark chocolate (70% cocoa or higher), chopped
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Optional: sea salt flakes for topping
Cooking Steps:
- Preheat your oven: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- Melt chocolate: In a medium heatproof bowl, combine the chopped dark chocolate and olive oil. Place it over a saucepan with simmering water (double boiler method) or melt in the microwave in 30-second increments, stirring until smooth and combined. Remove from heat and let it cool slightly.
- Combine sugars and eggs: In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add the vanilla extract and mix well.
- Mix in chocolate: Slowly pour the melted chocolate mixture into the egg mixture, stirring to combine.
- Add dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. If desired, sprinkle sea salt flakes on top for added flavor. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and serve: Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve at room temperature.
Variations and Tips:
- For a nutty twist, mix in 1/2 cup of chopped walnuts or pecans before baking.
- Substitute the all-purpose flour with almond flour for a gluten-free option.
- Enhance the flavors by adding a teaspoon of espresso powder to the batter for a chocolate-coffee experience.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or freeze for extended preservation.
Enjoy these rich, fudgy Dark Chocolate Olive Oil Brownies as a sophisticated yet simple treat perfect for any occasion!
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Olive Oil and Honey Cheesecake
Olive Oil and Honey Cheesecake
This Olive Oil and Honey Cheesecake is a delightful twist on the classic dessert, combining the rich flavors of cream cheese with the fruity notes of high-quality olive oil and the natural sweetness of honey.
It’s the perfect dessert to celebrate summer gatherings or an elegant dinner party, impressing guests with a light yet indulgent offering. The total preparation time is approximately 30 minutes, plus chilling time in the refrigerator for a few hours or overnight.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 2 cups cream cheese, softened
- 1 cup Greek yogurt
- ½ cup honey
- ¼ cup extra virgin olive oil
- 3 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with olive oil and set aside.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form a crust.
- In a large bowl, beat the softened cream cheese until smooth. Add in the Greek yogurt, honey, extra virgin olive oil, eggs, vanilla extract, lemon zest, and salt. Mix until all ingredients are well combined and the mixture is creamy and smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set but the center is slightly wobbly. It will firm up as it cools.
- Turn off the oven and let the cheesecake cool inside for about an hour. Then remove it and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, carefully remove the springform pan. Drizzle with additional honey and a sprinkle of fresh lemon zest before serving.
Variations and Tips:
- For a nutty flavor, consider adding ground nuts, like almonds or hazelnuts, to the crust mixture.
- You can use flavored olive oils, such as lemon or chili, to add more depth to the cheesecake.
- Serve with fresh seasonal fruits, such as berries or figs, for an extra touch of sweetness and color.
- Make individual cheesecakes in small ramekins for a fun presentation at parties.
- Leftover cheesecake can be easily stored in the fridge for up to 5 days; just cover it well to keep it fresh.
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Strawberry Olive Oil Sorbet
Strawberry Olive Oil Sorbet is a rejuvenating and sophisticated dessert that elegantly combines the natural sweetness of strawberries with the fruity notes of high-quality olive oil.
This dessert is perfect for warm summer days, serving as a delightful palate cleanser after a meal or a light indulgence on its own. With a preparation time of about 15 minutes, plus freezing time, it is an easy-to-make treat that impresses guests or satisfies your sweet tooth.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup extra virgin olive oil
- Pinch of salt
- Optional: Fresh mint leaves for garnish
Instructions:
- In a blender or food processor, combine the sliced strawberries, granulated sugar, and lemon juice. Blend until smooth, scraping down the sides as necessary.
- Gradually add the extra virgin olive oil while the blender is running to emulsify the mixture.
- Taste the mixture and add a pinch of salt to enhance the flavors, adjusting the sweetness if desired by adding a bit more sugar.
- Pour the mixture into a shallow container or ice cream maker. If using a shallow container, stir it every 30 minutes for the first few hours to achieve a creamy texture.
- Chill the sorbet in the freezer for at least 4 hours or until fully set.
- Once firm, scoop the sorbet into bowls or cones, garnishing with fresh mint leaves if desired.
Variations and Tips:
- For added flavor, mix in a splash of balsamic vinegar or a teaspoon of vanilla extract before blending.
- Substitute strawberries with other fruits such as peaches or raspberries for a different twist.
- Verify you use high-quality, fruity olive oil, as it greatly enhances the dish’s flavor.
- To soften the sorbet for easier scooping, let it sit at room temperature for a few minutes before serving.
Olive Oil and Lavender Mini Cakes
These delightful Olive Oil and Lavender Mini Cakes are light, fragrant, and utterly unique, making them a perfect summer dessert. The use of high-quality olive oil provides a moist texture and depth of flavor, while the subtle notes of lavender infuse a sophisticated twist that is sure to impress your guests.
Ideal for garden parties, tea time, or casual gatherings, these mini cakes can be prepared in about 30 minutes, with an additional time of 20 minutes for baking.
Ingredients:
- ½ cup extra virgin olive oil
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon dried culinary lavender
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the eggs, olive oil, whole milk, lemon zest, lavender, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared mini muffin pan, filling each cavity about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Allow the mini cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust them lightly with powdered sugar before serving.
Variations and Tips:
- For a fruity twist, consider adding a handful of blueberries or raspberries to the batter.
- If lavender is not your favorite, you can replace it with other herbs like rosemary or mint for a different flavor profile.
- These cakes can also be topped with a light glaze made from lemon juice and powdered sugar for added sweetness and tartness.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
