Almond Olive Oil Lemon Bundt Cake Food

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.

RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
• Next, add in one egg at a time and they are completely mixed in.
• In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
• Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
• Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
• Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.

LEMON ALMOND CAKE {DOLCE DI AMALFI}

Steps:

• Preheat oven to 325 degrees F, and spray a 9-inch springform pan with baking spray.
• In a bowl, mix together the cornmeal, flour, baking powder, and salt.
• Place the almonds in the bowl of a food processor with a steel blade, and pulse the almonds with the sugar, until the almonds are finely ground.
• Cut the ends off of the lemon, and then cut the rest of it into chunks (including the remaining peel), discarding any seeds.
• Add the lemon to the almond mixture and process until blended.
• Add the olive oil, milk, and eggs, and process for 1 minute.
• Add the cornmeal mixture and pulse until mixed.
• Pour the batter into the prepared pan, and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
• Cool for 10 minutes then remove the cake from the pan and cool to room temperature on a wire rack.
• Once completely cool, dust the top of the cake with powdered sugar.

LEMON ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F and properly grease a bundt pan (see notes).
• In the mixing bowl of a stand mixer, combine sugar and lemon zest. Rub between fingers to release the oils in the zest until it's a sand-like texture. Add in the room temperature butter and cream together with a paddle attachment. Add eggs one at a time, beating between each addition until combined. Scrape sides as needed.
• In a separate mixing bowl, stir together salt, baking powder, and cake flour. While the mixer is on stir/low setting, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Stir in lemon juice and extracts until just combined.
• Pour batter evenly into the greased bundt pan. Bake for 45-50 minutes until the internal temperature reaches 195-200°F. The edges will be golden brown and the top will bounce back when lightly touched. You can also use the old toothpick trick.
• As the cake bakes, microwave the syrup ingredients (lemon juice and sugar) for 30-second intervals until sugar is melted and a syrup consistency forms. Set aside. You may need to microwave a few more seconds again before spreading.
• Place a cooling rack on top of the bundt pan, then flip so the cake comes out onto the cooling rack. I recommend placing the cooling rack on top of a baking sheet so it catches the syrup drippings. Using a pastry brush, spread the syrup over the warm cake until evenly covered. Continue brushing in until all the syrup is used. Let the cake cool completely.
• Once cake is cooled, stir together the ingredients for the glaze until completely combined. The glaze will be thick; you can adjust with powdered sugar and milk ratios if you prefer a different consistency. Drizzle on top of the cake with a spoon. Top with sliced almonds if desired.

OLIVE OIL BUNDT CAKE WITH GREEK YOGURT AND LEMON

Steps:

• Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
• Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
• In a large bowl, cream together the olive oil, sugar, eggs, vanilla, lemon juice and zest until well combined. Add in the yogurt and flour and mix until well combined.
• Pour the batter into to prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
• To make the glaze, whisk together the honey, lemon juice, milk, and zest until well combined. Add in the powdered sugar and mix to combine. Drizzle over the cooled cake.

GLUTEN-FREE OLIVE OIL CAKE WITH LEMON & ALMOND FLOUR

Steps:

• Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.
• In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
• Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy. With the mixer running, gradually add in the remaining ¼ cup sugar and continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites. Scrape the batter into the prepared pan and smooth the top.
• Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like. The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 F. Line the bottom of an 8" or 9" cake pan with a piece of parchment paper. Generously spray the pan with cooking spray and set aside.
• In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, lemon juice, lemon zest, and sugar until the mixture is thick and consistent. In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth.
• Pour cake into the prepared cake pan and bake for 45-60 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Remove from oven and let cool 30 minutes before flipping onto a cooling rack to cool completely.
• Once cool, dust with powdered sugar. Top with blackberries, lemon, and fresh mint. Serve immediately.

GLUTEN-FREE BUNDT CAKE

Steps:

• Heat oven to 325 degrees Fahrenheit. Generously grease a bundt pan with softened butter.
• Add 3/4 cup of extra virgin olive oil, 1/4 cup of honey, and 1/4 cup of organic cane sugar to the bowl of an electric mixer. Mix on medium high speed until incorporated.
• Add the eggs. Beat for one to two minutes until a light pale color. You will see that the mix gains some volume, so don't skimp on the mixing time.
• Add 1/2 cup of plain Greek yogurt, the zest from one lemon, and 2 tablespoons of freshly squeezed lemon juice. Mix until combined.
• In a separate bowl, sift together 1 1/2 cups of gluten-free baking flour, 1/2 cups of super fine, blanched almond flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
• Add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Do not over-mix.
• Pour batter into the prepared bundt pan and bake for 30 to 35 minutes until a cake tester inserted into the cake comes out clean.
• Cool cake for one to two hours before turning it out onto a plate.
• For the glaze, combine 1 cup of confectioner's sugar and 3 tablespoons of freshly squeezed lemon juice in a bowl and mix until the glaze is shiny and no longer lumpy.
• Drizzle glaze onto the cooled bundt cake.
• Garnish with fresh rosemary.

LEMON YOGURT BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly oil pan of choice and dust lightly with flour.
• In one bowl, mix together the flours, baking powder, and salt.
• In a separate bowl, beat together the eggs and sugar until light.
• Add the oil, yogurt, zest, and extracts to the egg mixture and mix well.
• Add the dry ingredients to the wet ones, and mix just until blended.
• Stir in the fresh berries if using, then pour the batter into your prepared pan.
• Bake for 35 to 40 minutes until a cake tester comes out clean.
• Cool completely, then remove the cake to a platter.
• Beat enough of the lemon juice into the ordered sugar to make a stiff glaze, then drizzle the glaze over the cake.
• Let sit until the glaze sets, then serve.

MEYER LEMON-YOGURT CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
• In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
• Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
• Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
• In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
• Spoon topping over cake and top with drained lemon slices.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn't stick to the pan. Set aside.
• In a medium bowl, combine the flour, baking powder, and sea salt.
• Set aside.
• In another medium bowl, mash the bananas well.
• Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
• Once well combined, add the coconut sugar and eggs. Whisk until well combined.
• Pour the liquid mixture into the dry mixture. Do not overmix.
• Pour cake batter into the bundt pan.
• Bake for 45 minutes, or until a toothpick comes out clean.
• Remove the cake from the oven and let cool.
• Once the cake has cooled, flip the bundt pan over and pop the cake out.
• Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
• Pour the lemon glaze over the cake.
• Slice and serve.

ALMOND OLIVE OIL BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.