Sorrento Sunset Olive Oil Cakes

Ingredients

• 1/2 cup All-purpose flour
• 1/3 cup Granulated sugar
• 1/2 tsp Baking powder
• 1 Large egg
• 1/4 cup Extra virgin olive oil
• 2 tbsp Whole milk
• 1/2 tsp Vanilla extract
• 1/4 cup Powdered sugar
• 1 tsp Water
• 1–2 tsp Salted Perfection Lemoncello Garnishing Salt, for finishing

Instructions

1. Preheat your oven to 350°F (175°C). Grease two large ramekins or a small loaf pan generously with a little oil.
2. In a mixing bowl, whisk together the flour, granulated sugar, and baking powder until well combined.
3. In a separate cup or small bowl, whisk the egg, extra virgin olive oil, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry mixture. Stir gently with a spoon just until the flour disappears. Do not overmix, or the cooking process will make the cakes tough.
5. Divide the batter evenly between the prepared vessels.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly.
7. While the cakes cool, whisk the powdered sugar and water in a small bowl to create a thick glaze.
8. Drizzle the glaze over the warm cakes.
9. Immediately sprinkle the Salted Perfection Lemoncello Garnishing Salt over the wet glaze so it sticks and shines. DUNZO!