Spring is finally here in the Bay Area! You can see the pretty cherry blossoms everywhere, little leaves are sprouting on all the trees, the mountains that I can see from my window are lush green, the days are longer, I can finally see my roses coming back again, in our backyard! I am seeing spring vegetables back at the farmer’s market like asparagus and peas. I got my first asparagus this past weekend, and made a salad with it! So delicious! I can hear the birds chirping, flowers growing on the side streets, and brings a spring in my step! My lemon tree is bursting with lemons right now, and I have been thinking of how I can make good use of these lemons!
I made these adorable cute mini bundts last year with flavors of lemon juice, lemon zest, olive oil, and rosemary from my garden. If you know of Nydia from The Spanish Tin , she makes the most amazing Spanish spices, blends, cocktail salts! I used her Mediterranean Rosemary Salt to make a Rosemary Salted Caramel, and it turned out super delicious! I actually used the rosemary salted caramel to drizzle on Vanilla Bean Ice cream, to make brownies, or just to taste a spoonful! aha! Super flavorful!
I used rye flour and almond flour to make these yummy treats. Once out of the oven, and cooled, I drizzled the mini bundts with the Salted Rosemary Caramel and then topped it with thinly sliced almonds and pretty lemon rinds for decoration! These bundts are full of flavor, and are perfect with a cuppa tea or coffee, for breakfast, or an afternoon snack! Top it with Vanilla Bean Ice cream and it forms a perfect dessert!
My family enjoyed these mini bundts, and your friends and family will enjoy them too!
If you do make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on the below blog post.
Happy Spring, and enjoy the warmer and sunnier days with your loved ones!
- 1 cup dark rye flour
- 1 cup almond flour
- 1 tsp baking powder
- pinch of sea salt
- 1 cup brown sugar
- 3/4 cup extra virgin olive oil
- zest of 2 lemons
- 1/4 cup lemon juice
- 3 eggs
- 2 tbsp rosemary, finely chopped
- Rosemary Salted Caramel
- Thinly sliced almonds
- Thin lemon rinds
- Rosemary salted caramel sauce:
- 1 cup brown sugar
- ¼ cup water
- 1/2 cup heavy cream
- 1 teaspoon TheSpanishTin Mediterranean Rosemary Salt
- 1 teaspoon vanilla extract
- For the caramel sauce : in a small saucepan, on medium to high heat, add the brown sugar and water, stir to mix. Let it boil for about 5-7 minutes, till it gets to an amber color. It needs to be the dark amber color for the right color and texture. Switch off the stove. Add in heavy cream, and salt and whisk immediately. Add in the vanilla extract and whisk gently until it is smooth in texture.
- Preheat your oven to 350 deg F and grease and your 6 cup bundt pan with olive oil spray.
- Combine the almond flour, dark rye flour, baking powder and sea salt. Whisk thoroughly, to remove any lumps.
- In a large bowl combine the brown sugar, olive oil, lemon juice and lemon zest, eggs and rosemary. Beat for a few mins on a low speed using a hand mixture or a large whisk until the mixture is well incorporated for about 2-3 minutes.
- Add the dry mixture to the wet mixture and whisk until well incorporated and pour the batter into the bundt pan. Bake for 30 mins or until a skewer inserted comes out clean.
- Leave the cake in the pan for 5 mins before removing it and letting it cool on a wire rack. Invert gently on a flat surface to remove the bundt cakes.
- Drizzle the caramel sauce over the bundt cakes. Top with slivered almond or thinly sliced almonds, and thin lemon rinds for decoration!