Browned Butter Rosemary + Lavender Olive Oil Mini Cakes

Rosemary Lemon Bars

*This makes either one large olive oil cake or a dozen mini cakes

Ingredients:

• 2 cups all-purpose flour

• 1 3/4 cup sugar

• 1 1/2 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/3 cup extra-virgin olive oil

  • or 1 cup extra-virgin olive oil + 1/3 rosemary infused olive oil

• 1 1/4 cup milk

• 1/2 (heaping) tablespoon lavender

• 1 tablespoon rosemary, finely chopped

• 3 large eggs

• 1 1/2 tablespoon grated orange zest

• 1/4 cup fresh orange juice

Instructions:

Heat the oven to 350° F. Use either oil, butter, or cooking spray a 9-inch cake pan or any cake mold(s).

In a medium bowl, whisk the flour, sugar, salt, baking soda, powder, lavender and rosemary. 

In another medium bowl, whisk the olive oil, milk, eggs, orange zest, and juice. Add the dry ingredients and whisk until just combined. Don’t overtax because you may get a bunch of tiny bubbles that will create air pockets when you bake.

Pour the batter into the prepared pan and bake for about an hour, until the top is golden. Use a toothpick, chop stick, knife, or anything laying around to see if the center is fully baked and comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan or jiggle it. Invert the cake onto the rack and let it cool completely.