Olive Oil Mini Loaf Cakes
The Almond Eater
all purpose flour
Zest of 1 lemon
For the icing:
Preheat oven to 350°.
Combine flour, sugar, salt and baking powder together in a bowl and set aside.
In a separate bowl, whisk eggs, yogurt, olive oil, and vanilla together.
Fold wet ingredients into dry ingredients. Last, stir in the lavender and lemon zest by hand.
Grease a mini loaf pan* and pour batter evenly into the pan.
Bake cakes for 15-20 minutes, or until a toothpick comes out clean.
Remove cakes from the oven and leave them sit in the pan for 10 minutes before carefully transferring them to a cooling rack.
For the icing: use an electric mixer to mix the ricotta and mascarpone together; add in the powdered sugar and vanilla and stir until everything is combined.
Once cakes are cool, spread icing evenly among them.
*If you don't own a mini loaf pan, you can use a muffin tin instead.