Muffin Tin Lemon Fig Olive Oil Cakes Recipe
Muffin Tin Lemon Fig Olive Oil Cakes are a delightful fusion of zesty lemon, sweet fig and the richness of olive oil, perfectly portioned and baked to golden perfection in individual servings.
Lemon and Fig taste delicious together. Baking this traditional Northern Italian dessert in muffin tins makes it easier to make and easier to enjoy. These are perfect for a party.
Muffin Tin Lemon Fig Olive Oil Cakes
Embark on a culinary journey with Muffin Tin Lemon Fig Olive Oil Cakes, where each bite unfolds a symphony of flavors. The recipe weaves together a harmonious ensemble of ingredients, transforming them into individual delights that captivate the senses.
The stage is set by preheating the oven and coating the jumbo muffin tin with a whisper of non-stick spray. The key players in this culinary ballet include eggs, local honey, extra-virgin olive oil, organic lemon zest, and freshly squeezed lemon juice. These ingredients interlace, creating a canvas for the upcoming masterpiece.
In a separate bowl, the artistry continues with almond flour, baking powder, baking soda, and a pinch of salt joining forces. The dry ingredients, like poetic notes, gently fold into the wet, yielding a smooth, lump-free batter. The addition of chopped figs adds a sweet and earthy undertone, contributing to the composition.
As the cakes bake, the kitchen becomes an aromatic haven, with the golden perfection of the jumbo cakes emerging after 18-22 minutes, or around 15 minutes for their smaller counterparts. The unveiling is a moment of anticipation, revealing golden-brown tops and the fragrant embrace of lemon and fig.
Crowned with sliced figs and adorned with a dollop of honey-sweetened mascarpone cheese, each cake becomes a visual and gustatory delight. The final stroke of culinary artistry comes with a generous spoonful of easy homemade vanilla fig jam, elevating these creations into a celebration of taste. Muffin Tin Lemon Fig Olive Oil Cakes invite you to savor the fusion of lemon, honey, and olive oil, a poetic experience where each ingredient contributes to a symphony for the senses.
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Muffin Tin Cakes
Baking cakes in muffin tins introduces a delightful twist to traditional cake preparation, offering individual portions that are both charming and convenient. This culinary adaptation not only transforms the baking process but also elevates the visual and gustatory appeal of the final product.
The use of muffin tins provides a practical solution for portion control, ensuring that each cake is perfectly sized for a single serving. This is particularly advantageous when serving a crowd or when aiming for a more elegant presentation. The individual cups facilitate even baking, yielding consistently golden tops and uniform textures across each petite cake.
The versatility of muffin tin cakes extends beyond standard flavors, encouraging experimentation with various ingredients and combinations. From classic vanilla and chocolate to more exotic options like lemon fig or olive oil-infused creations, the individualized portions allow for a diverse array of flavors to suit different preferences or occasions.
The baking time for cakes in muffin tins is often shorter compared to larger cakes, making them a convenient choice for those seeking a quicker baking process. The smaller size ensures that the cakes bake through efficiently, resulting in moist and tender textures that are a joy to bite into. This accelerated baking time is particularly advantageous for busy schedules or impromptu dessert cravings.
The aesthetic appeal of muffin tin cakes is undeniable. The individual servings are visually appealing, presenting a charming array of miniature delights. This can be especially advantageous for formal events, allowing for a refined dessert presentation without the need for intricate slicing or plating.
Beyond traditional cupcake recipes, muffin tins provide a canvas for artistic expression. Layered cakes, filled cupcakes, and intricate designs become more approachable in this smaller format, encouraging home bakers to experiment with diverse techniques. The individual cups serve as a blank slate, inviting creativity in both flavor and presentation.
Additionally, muffin tin cakes are often a hit among children and make for convenient lunchbox treats or portable desserts for gatherings. The single-serving nature of these cakes simplifies serving logistics and ensures that each guest can enjoy a personalized indulgence.
In essence, cooking cakes in muffin tins transforms the baking experience into a journey of individualized delights. The smaller portions not only enhance the practicality of serving but also open doors to a world of creative possibilities, making each cake a miniature masterpiece waiting to be savored. Whether for a special occasion or a simple treat, muffin tin cakes offer a delightful departure from the conventional, celebrating the joy of individual servings and culinary exploration.
Muffin Tin Lemon Fig Olive Oil Cakes Notes
- Extra Virgin Olive Oil lends this cake a subtle fruitiness to sweet desserts. You can substitute vegetable oil in this recipe, if you like, but the flavor will not be the same.
- If you are making these for dessert, use jumbo muffin tins to make 4 cakes. If you are making these for a party, use smaller tins to make 6 – 8 cakes and consider doubling or even tripling the recipe.
- This recipe includes Easy Homemade Vanilla Fig Jam (See Box Below for this Recipe). Store-bought fig jam may be substituted.
Muffin Tin Lemon Fig Olive Oil Cakes Recipe
Lemon and Fig taste delicious together. Baking this traditional Northern Italian dessert in muffin tins makes it easier to make and easier to enjoy. These are perfect for a party.
Equipment
- Non-Stick Cooking Spray
- Muffin Tins
Ingredients
- 2 large Eggs
- 1/4 cup Honey preferably local
- 3 tablespoons Extra-Virgin Olive Oil
- 2 teaspoon organic Lemon Zest
- 2 tablespoon freshly squeezed Lemon Juice
- 1 1/4 cup Almond Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/3 cup chopped Figs
For Serving
- 1 Fig sliced
- Honey-Sweetened Mascarpone Cheese (Recipe Below)
- Easy Homemade Vanilla Fig Jam (Recipe Below) or Store-Bought Fig Jam
Instructions
- Preheat oven to 350°F.
- Spray 4 cups in a jumbo muffin tin for large cakes or 6 - 8 cups in a smaller tin for smaller party-sized cakes with some non-stick spray. Set aside.
- In a large bowl, whisk together the eggs, honey, olive oil, lemon zest and lemon juice until combined. Set aside.
- In a separate bowl, whisk together almond flour, baking powder, baking soda and salt.
- Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.
- Stir chopped figs into the batter until thoroughly incorporated.
- Divide batter between the 4 jumbo muffin cups or 6 - 8 cups in a smaller tin. Fill cups about 1/2 way up.
- Place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18 - 22 minutes for jumbo cake and about 15 minutes for smaller cakes. Watch carefully, times are approximate and depend on the size of the tins used.
- Remove from oven.
- Allow cakes to cool for 5 - 10 minutes before removing from muffin tin.
- Serve immediately topped with 1 or 2 fig slices and a dollop each or honey-sweetened mascarpone cheese and homemade vanilla fig jam.
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Honey-Sweetened Mascarpone Cheese Recipe
Ingredients
- 1/2 cup Mascarpone Cheese
- 2 tablespoon Honey preferably local
Instructions
- Place both in a bowl and mix well until combined and creamy. Set aside.
Easy Homemade Vanilla Fig Jam Recipe
Tip: This recipe can easily be doubled, if desired.
Ingredients
- 1 pound Figs stems removed, washed and quartered
- 2 tablespoons freshly squeezed Lemon Juice
- 1/2 cup Honey preferably local
- 1 teaspoon Pure Vanilla Bean Extract
Instructions
- In a large bowl, combine prepared figs with lemon juice. Allow figs sit at room temperature for about 45 minutes.
- Transfer figs, along with the juice, to a large pot set over medium heat.
- Add honey and vanilla extract. Stir to combine.
- Cook, stirring occasionally, until figs break down into a thick and slightly granular jam, around 50 - 55 minutes. Remove from heat and cool slightly.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
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Muffin Tin Lemon Fig Olive Oil Cakes Recipe and Photo are used by permission. Additional Information is from original research done by and written by Free Cookbook Club and/or courtesy of Wikipedia and is used by permission.
