Rosemary Lemon Olive Oil Bundtlette Cakes

I've been thinking about combining rosemary and lemon in a recipe, and decided to make these little bundlette cakes.

 

Ingredients:

Cake:

• 1 3/4 (210 gr) cups all purpose flour
• 1/2 cup (50gr) almond flour
• 1/4 tsp salt
• 2 tsp baking powder
  
  
• 3 eggs, room temperature
  
• 1.25 cups (250 gr) sugar (this is about double the source recipe)
   
  
• 1/2 cup olive oil (or use part canola oil, as I did not taste much olive oil flavor when baked)
  
• 1/4 cup lemon juice (juice of 1 large lemon + plus water as needed)
  
• 1 tsp vanilla extract
• 1 tbsp lemon zest (zest from 1 large lemon)
  
• 1 tsp fresh rosemary, finely chopped (maybe add more if you like more rosemary hints)
  

Lemon Glaze:

• 1 cup powdered sugar
• 3 tsp lemon juice
• 2 tsp water
  

 

Instructions:

1. Preheat your oven to 350 F (180C). 
2. Grease bundt pan really well. (I used a 12 cup mini bundlette pan, and 16 mini muffins)
   
3. Sift the flour, salt and baking powder. (Not the sugar!)
   
4. Stir in the almond meal.
5. In another large bowl, beat together the eggs and sugar until doubled in volume.
6. Pour in the olive oil, lemon juice, and vanilla extract into the egg mixture.
7. Fold in the chopped rosemary and lemon zest.
8. Fold into the dry ingredients.
9. Pour the cake batter evenly into the prepared pan. (I used 1 large cookie scoop per mini bundlette well, and 1 small cookie scoop for the mini muffins)
   
10. For bundt cake, bake for 30-35 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs attached.  For mini-bundlettes, bake for 20 -22 minutes until pressing lightly on cakes feels spongy. For mini muffins, bake 18 to 20 minutes. 
    
11. Allow to cool in the pan for [10-15 minutes for bundt  or 5 to10 minutes for mini versions] before turning it out on a cooling rack.
12. Optional - I broiled the mini bundlette tops to add a little color.
    (Aim for 1 minute, mine got a smide dark at 1.75 minutes.)
      
    
13. Whisk together the lemon juice and powdered sugar until thick and smooth.
14. Spoon the glaze over the cooled cake. 
15. Optionally sprinkle some lemon zest and rosemary sprigs on top for garnish.
    
    

Carole's Notes:

We both liked these! The rosemary flavor is subtle - Doug did not notice it.

The recipe is lightly adapted to be a sweeter smaller version from https://www.tashasartisanfoods.com/blog/rosemary-lemon-olive-oil-cake/