Bertolli Olive Oil Mini Bundt Cakes
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
1 ½ cups of icing sugar (sifted)
Juice of 1 – 2 lemons
½ tsp rosewater (adjust to taste)
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.
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.
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.
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.
Garnish the bundts with crushed pistachios and rose petals.