Thursday, March 11, 2010

Mini Olio Dolci con glassa al limeLittle miniature lime olive oil cakes.

In so many ways, it can be refreshing to live in California, because our back yard is filled with lemons, limes and oranges. So I try to use recipes that can utlitize this wonderful untouched fruit. The more lime recipes the better though... margaritas anyone? Too bad hard liquor and I do not mix. Wine only. Took me 37 years to figure that out!
My lime tree has issues. HUNDREDS of limes. They just keep coming! One time a friend and I thought we were being funny by asking her 5 year old to count the limes. Needless to say he didn't get very far. But he was busy for a little while. haha!
The Orange tree is still a baby. But we have been really blessed with a ton of fruit on it. I love it though. Smells so good and any time I need any citrus for anything, I've got it.

Here is a nice lite refreshing dessert for ya. When you click the recipe card it will be lemon cakes.
I changed it to lime at the last minute because of the abundance of limes we have right now.
Mini Olio Dolci con glassa al lime  Little miniature lime olive oil cakes.
• 1 tablespoon unsalted butter , melted
• 1 cup all-purpose flour , plus more for dusting
• 1 1/3 cups granulated sugar
• 2 tablespoons grated lime zest (from 2 limes)
• 2 large eggs
• 1/4 cup extra-virgin olive oil
• 2/3 cup whole milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:
• 1 1/2 cups confectioners' sugar
• 2 1/2 to 3 tablespoons lime juice (from 1 to 2 limes)
• 2 tablespoons unsalted butter, melted
Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
In a blender add sugar and lime zest. Blend until combined.

Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
In a separate bowl. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan.

Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lime juice and butter until smooth, adding more lime juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs

These were really really good. I have never really been into fruit desserts but have become more and more into them lately.
I just give garnish suggestions. You don't have to. Half the time the food is eaten before I get a chance to get to the garnish.

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