SLIDER

little lime olive oil bundt cakes



Work has been very busy the past month and I've been away 2 of the past 3 weekends. With my overseas trip less than 4 weeks away now, I'm a bit time poor at the moment. I had some errands to run on Saturday morning so when I came home I was looking for something easy to put together for the blog. I looked through a few of my recipe books; checked what I had in the fridge and decided to make a lime olive oil cake. 




I was going to make a larger cake before remembering I was meeting a friend for dinner Sunday night. I always like to bring along something sweet to share, so at the last moment I decided to make some little bundt cakes.




Despite greasing and flouring the moulds, I find cakes made with olive oil instead of butter tend to stick to the tin. They didn't release easily so I had to do a bit of digging to encourage them onto the cooling rack. Thankfully the lime glacé icing covers a multitude of sins!




Here's the recipe for you which makes either 4 small bundt cakes or an 18 cm cake. The larger cake will take 10-15 minutes longer to cook. If your limes aren't very juicy you can top up the liquid volume with some lemon juice. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Little Lime Olive Oil Bundt Cakes - makes 4
Cake Ingredients 
cup caster sugar 
2 limes, zest grated and juiced
2 eggs 
100ml extra virgin olive oil 
1¼ cups self-raising flour 
½ tsp baking powder 
Pinch salt 
¼ cup lime juice  

For the icing 
½ tsp softened butter 
½ cup icing sugar, sifted 
½ tbs lemon/lime juice
½ tsp reserved grated rind 

Cake 
Preheat oven to 180°C (conventional). Grease and flour 4 small bundt tins. 

In a large bowl, combine the caster sugar, the grated lime rind and the eggs. Gradually add the oil and mix thoroughly. Sift the flour with the baking powder and the pinch of salt and stir into the egg mixture in thirds, alternately with the lime juice. Pour the batter into the prepared tins and bake for 20-25 minutes. The tops should be golden and when tested, a skewer comes out clean. Cool the cakes in their tins before turning out onto a rack. 

Icing 
In a bowl cream the butter with the sifted icing sugar. Stir in the icing sugar. Mix well and using a palette knife, drizzle the icing over the cakes. Allow the icing to set before serving.


See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian
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