Olive Oil Cake Petit Four

Name: Olive Oil Cake Petit Four
Prep time: 30 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: polenta; almond flour; blood orange; rosemary; olive oil; glacé; dried blood orange slices; lemon verbena leaves

30 mins prepServes 12

An exquisite olive oil cake petit four made with polenta and almond flour, featuring blood orange and rosemary. Topped with a rosemary olive oil glacé, adorned with dried blood orange slices and lemon verbena leaves, this dessert celebrates the essence of spring.

12 servings

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Instructions

1: Prepare the polenta and almond flour mixture according to your recipe.

2: Incorporate blood orange and rosemary into the batter.

3: Bake the cake until cooked through.

4: Once cooled, glaze the cake with rosemary olive oil glacé.

5: Decorate with dried blood orange slices and lemon verbena leaves before serving.

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Olive Oil Cake Petit Four

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