Lemon Pecan Tea Cakes
This particular recipe was in my DHC catalog/magazine that they send to people who buy their products. For those unfamiliar, DHC is a japanese cosmetic company, and though expensive, is where I purchase my facial cleanser.
Ingredients:
1 tablespoon butter, softened
2 cups cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
3/4 cup extra virgin olive oil
4 eggs
3 tablespoons fresh lemon jice
2 cup chopped pecans, toastedDirections:
Preheat oven to 325.Grease a min-muffin pan with either butter or olive oil, making sure all surfaces are evenly coated. Dust surfaces with an all-purpose flour; set aside.
Sift cake flour with cream of tartar and salt; reserve.
Beat sugar and olive oil until well blended. Bea in eggs, one at a time; add lemon juice, mixing thoroughly. Gradually add dry ingredients, mixing thoroughly. Fold in pecans.
Pour batter into prepared pan, filling the mini-muffin cups to the top. (Dough will not rise.) Bake at 325 until a toothpick inserted in the center of a cake comes out clean, about 18 minutes.
(You can use a 9″x5″x3″ loaf pan. Bake about 1 hour if using a loaf pan.)
Glaze:
3/4 cup powdered sugar
4-1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extractWhen the cakes are almost done, combine the powdered sugar, lemon juice, and vanilla in pan. Heat and stir constantly, until sugar dissolves.
When cakes are done, slowly brush or drizzle the tops with the hot glaze coating the whole surface. Let hte cakes cool in the pan, then run a spatulay around the sides and remove from pan.
Tip:
To make every bite sweet and delicious, brush glaze onto cakes while they are still warm and porous.Options:
If you are a lime lover, substitute fresh lime juice for a special twist. To dress up your dessert, serve with fresh berries and a dollop of whipped cream.
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One Response to “Lemon Pecan Tea Cakes”
May 29th, 2006 at 3:20 pm
Mmmmmm, that looks so yummy! And of course I had to just go and order the catalog for myself now too. Haha.