It's a rainy day here in the Northeast. The kind of rain that you just know is going to last all day.
No bother.
My mouth is still hurting from the insult of a root canal. The gardens really needed a good soaking by Mother Nature and I have some recipes that need testing.
Here is one I already tested. It also comes with the seal of approval by The Best Husband In The World. I adapted it from a recipe from The Food Network magazine, August/September 2009 issue.
Mini Thyme and Olive Oil Cakes with Lemon Glaze
(makes 48 mini cakes or 24 cup cake size)
Preheat oven to 350 degrees F. Position rack in middle of oven.
Butter and flour your cake pans.
1 cup flour
1 1/3 cups sugar
2 tablespoons lemon zest (about 2 lemons)
2 large eggs
1/4 cup extra virgin olive oil
2/3 cup milk (I used 1%)
1/2 teaspoon baking powder
1/2 teaspoon salt (I used fine sea salt)
1 teaspoon finely minced fresh thyme, plus tiny sprigs for garnish
In your food processor, blender or stand mixer, pulse the lemon zest and sugar to combine. Add eggs one at a time and mix. With motor running, slowly pour in olive oil, then milk. Keep motor running until you have a thin batter. In two batches, add flour combined with baking powder, salt and then thyme.
If using mini pans (pictured) place 1 tablespoon batter in each cake. If using cupcake pans, place 1/4 cup in each.
Bake at 350. 20 minutes for mini pans, 22-25 minutes for cupcakes.
Cool in pans for 5 minutes, transfer to rack.
Glaze:
1 1/2 cups confectionary sugar
2 tablespoons melted butter
2 to 3 tablespoons freshly squeezed lemon juice.
Whisk together the sugar, butter and juice. Thin with more juice if necessary. Pour over warm cakes. Garnish each cake with a sprig of thyme.
A Cooks Note: to make a more savory cake, decrease sugar by 1/3 cup. Substitute rosemary for thyme. MMMM... I'm also thinking sage and cornmeal.. yes! Thanksgiving...
