Wednesday, May 29, 2013

Sciabica Basil Olive Oil and Lime Mini Bundt Cakes with Lime Curd

Basil is so versatile and one of my favorite combinations is basil and lime.  So when I received Scaibica’s Basil Extra Virgin Olive Oil, I knew exactly what to make with it.

Sciabica Basil Olive Oil and Lime Mini Bundt Cakes with Lime Curd
by Tracy Hersh
inspired by Le Almond in The Sugar Cube

Makes 12

1 (7) ounce tube almond paste
½ cup sugar
4 eggs
1 Tablespoon lime zest
½ cup lime juice
½ cup Sciabica’s Basil Extra Virgin Olive Oil + more for drizzling
¼ teaspoon vanilla
½ cup flour
½ teaspoon baking powder
powdered sugar for dusting

Mini Cakes:
Preheat oven to 325°F.

Grease and flour a 12 cup mini bundt pan

Beat together the almond paste and sugar until it resembles course meal.  Beat in eggs, one at a time.  Add lime zest, lime juice, olive oil and vanilla until smooth.  Sift dry ingredients into batter and mix until combined.  Mixture will be runny but don’t worry, it will firm up nicely in the oven.  Pour batter into mini bundt pan and bake in the oven for 18-25 minutes.  Cakes are done when toothpick placed in the center of each one comes out clean.  Allow to cool.  When pan is cool, gently tap it on the counter to release the bundts.  You don’t want to pull them out, they might tear.  Then turn over the pan and they should come out easily.  Dust with powdered sugar.

Note:  I live at high altitude so the cooking time for me is about 25 minutes, for others it will take less time.

Lime Curd:
You can use your favorite lime curd recipe, or a store bought one such as this one.

I used this recipe with great results.

To Serve:  
Spread lime curd on plate, place one cake in the middle of the curd.  With a spoon, fill the middle with more lime curd.  Drizzle with Sciabica Basil Extra Virgin Olive Oil and top with a berry.  Repeat with remaining cakes.  

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