Prep Time

　　15 minutes

　　Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　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.

　　

Ingredients

mini bundt cakes

　　

Olive Oil Cake

1 1/2 cups cake flour

　　1/2 cup almond meal

　　1 cup granulated sugar

　　1 zest of lemon

　　1 teaspoon baking powder

　　1/2 teaspoon kosher salt

　　3/4 cup Olive Oil from Spain

　　1 large egg

　　1/2 teaspoon almond extract

　　

Optional Garnishes

1 1/2 cups fresh blackberries

　　1 tablespoon granulated sugar

　　1 tablespoon sherry

　　spring of fresh rosemary

　　powdered sugar

　　

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.