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
Directions
Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush muffin pan
In a blender
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
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
Meanwhile, prepare the glaze: Whisk
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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