Bertolli Olive Oil Mini Bundt Cakes
1:40
Medium
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Makes 6 mini bundts
(1 mini bundt tray with six moulds of
approximately 9 x 4.5 cm)
1 tbsp butter, melted
¼ cup Bertolli Extra Virgin Olive Oil Originale
Zest from 2 lemons
2 large eggs (room temperature)
2/3 cup whole milk
1 cup all-purpose flour, sifted
1 1/3 cups granulated sugar
½ tsp baking powder, sifted
1 tsp ground cardamom
Pinch of salt
Icing Glaze:
1 ½ cups of icing sugar (sifted)
Juice of 1 – 2 lemons
½ tsp rosewater (adjust to taste)
Garnish:
Pistachios
Rose petals
STEP 1
Preheat the oven to 170°C. Cool the bundt tin in the fridge for five minutes then grease it liberally with melted butter and a slight dusting of plain flour before returning it to the fridge.
STEP 2
Combine the oil, eggs, milk and lemon zest in a small mixing bowl and gently mix together. Place the flour, sugar, baking powder, ground cardamom and salt in a large mixing bowl then add the wet ingredients into the flour mixture. Fold gently and be careful not to over mix at this point.
STEP 3
Spoon the mixture into the bundt tins up to 1.5cm from the top. Make sure the tins are on a flat surface. Bake in the oven for 25 – 30 minutes until a skewer placed in the centre comes out clean. Allow to cool for 5 –10 minutes then turn out onto a wire rack to cool completely.
STEP 4
To make the icing, mix the icing sugar, rosewater and lemon together in a small bowl until it has a thick, pourable consistency. Adjust the thickness using more/less of the lemon juice as necessary. Use a pouring jug or spoon to pour over the bundt cakes, allowing the icing to ooze over the sides.
STEP 5
Garnish the bundts with crushed pistachios and rose petals.
