Little Lemon Olive Oil Cakes

If you’re anything like us at Fittbe, then you’re probably pretty pumped about the idea of cooking and baking with olive oil. Sure, there are calories, but they just happen to be made of liquid gold when it comes to your wellness! For more, recipes that use olive oil rather than butter, here’s another favorite, our oatmeal raisin chocolate chip cookies!

Here’s a fun little recipe for “Little Lemon Olive Oil Cakes.” They are made with fine polenta, and almond meal, so for all of our gluten free friends, we think we have you covered!

If you’re trying to bake and cook with more olive oil rather than butter, then you simply must try baking this cake. It’s the perfect Fika cakes and the frosting is particularly wonderful, but sweetened with honey for a more natural and organic taste! The topping of sliced almonds looks delightful. All together, it’s a homey cake, ideal for any season. Your can make it into a small 6 inch cake, as well as cupcakes!

Ingredients for the Cake:

4 eggs
1 lemon
1 cup Olive oil
2/3 cup bakers sugar
3/4 cup very fine polenta
1 cup almond meal

Ingredients for the Frosting:

3/4 cups mascarpone
2 tbsp honey
1/2 teaspoons vanilla paste
1/4 cup greek yogurt

Method for Little Lemon Olive Oil Cakes

Preheat your oven to 325 and then grease a muffin tin and a 6 inch cake tin.

Next, cook the lemon for 20 minutes in water. Once the lemon is cooled, cut the lemon into small pieces, and remove the seeds. Blend the lemon with the olive oil in a cuisenart or blender.

Whisk your eggs and sugar together, then add in your olive oil and lemon mixture.

Add in almond meal and polenta.

Bake at 325 Degrees F for 28 minutes. Make sure a toothpick comes out cleanly.

For the frosting, mix together the mascarpone, honey, vanilla paste and greek yogurt.

Lastly, you know what to do! Once the cakes are cooled, spread the frosting on them, and enjoy them for your afternoon Fika!