Mini Olive Oil Cake

6” Olive Oil Cake

This recipe is for our Mini Almond Cake Kit but you can also use half of a regular Midtown Mix Almond Cake Base jar if you provide your own spice. Be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Included 6” round baking pan

• Included 6” parchment paper round

• Medium mixing bowl and whisk

Ingredients:

• 2 eggs

• 1/4 cup of olive oil, preferably a flavorful one like an EVOO, but it doesn’t need to be expensive or fancy to be delicious in this recipe

• Included spice packet - if making without kit, use 1 teaspoon of cardamom or other complementary spice

• 1/2 teaspoon vanilla extract (optional)

• 1/2 medium lemon made into:

  • 1/8 teaspoon of zest - about half a lemon’s worth (if you prefer a less intense lemon flavor, you can omit the zest, but keep the juice)

  • 2 teaspoons of juice

Preparation:

Preheat oven to 325°F. Add parchment paper to bottom of 6” cake pan and grease sides of pan with oil.

Zest and juice the lemon ahead of other steps so they are ready to use

Step 1:

Combine eggs, olive oil, zest, lemon juice and spice packet in bowl and whisk until thoroughly combined

Step 2:

Add full jar of Midtown Mix Mini Almond Cake Base or half of a regular sized Midtown Mix Almond Cake Mix. Pour batter into prepared pan.

Step 3:

Bake for 35 minutes until edges are coming away from the sides of the pan and top is golden brown and center is set. Cool in pan for 15 minutes before running a knife along edge of pan to release. Turn out onto wire rack to cool. Serve as is or add garnishes (see Tips and Ideas)