Mini Lemon Ricotta Olive Oil Loaves Recipes

MINI LEMON RICOTTA OLIVE OIL LOAVES

Steps:

• Preheat the oven to 350 degrees. Grease and flour 9 cavities of a mini loaf pan. Even if the pan is non-stick, it's important to grease and flour the pan. The loaves are so moist and tender that they stick easily. You can also simply line the pan with mini-loaf paper liners.
• Add the flour, cornstarch, baking powder and salt to a bowl and stir with a wire whisk to combine.
• Add the lemon zest, olive oil, and sugar, to a separate bowl and whisk to combine. Add the eggs one at a time, whisking vigorously for 10-20 seconds after each addition.
• Add the ricotta, lemon juice, and vanilla and lemon extracts to a separate bowl and whisk to combine. Add this ricotta mixture in two additions to the olive oil and sugar mixture, alternating with three additions of the flour: flour, ricotta, flour, ricotta, flour. Whisk the batter after each addition just long enough to incorporate the ingredients.
• Distribute the batter between the 9 prepared mini-loaf pan cavities. The batter should come about 3/4 of the way to the top.
• Bake the loaves for 20 minutes, until a toothpick inserted into the center of one of the loaves comes out with crumbs attached, but no evidence of batter.
• Remove from the oven and allow to cool for 2 or 3 minutes in the pan. Carefully flip the pan upside down, allowing the loaves to spill out onto a wire rack. Allow them to cool completely before covering them with glaze.
• Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.

MINI OLIVE OIL CAKES WITH LEMON GLAZE

Steps:

• Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
• Pulse the granulated sugar and lemon zest in a blender until combined. 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.
• Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
• Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

MINI LEMON LOAVES

Steps:

• Pre-heat oven to 350.
• Grease three mini loaf pans.
• From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
• Mix flour, baking powder, and salt.
• In bowl, beat oil and 1 cup sugar on high speed 2 minutes.
• Beat in eggs and lemon peel.
• At low speed, beat in flour mixture until combined.
• Beat in milk; stir in nuts.
• Spoon batter into loaf pans.
• Bake 45 to 50 minutes.
• In cup, mix lemon juice and 2 tablespoons sugar.
• Poke holes all over tops of loaves with a skewer; brush with sugar mixture.
• Cool in pans 10 minutes, then remove from pans and cool completely.