Mini Orange Olive Oil Cakes
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
12 Mini Cakes
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Course
Dessert
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Cuisine
International
Mini Orange Olive Oil Cakes
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A recipe for Mini Orange Olive Oil Cakes! These miniature cakes are baked until golden, brushed with a citrus glaze, and covered with powdered sugar.
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Ingredients
Orange Simple Syrup:
- 1/4 cup granulated sugar 50 grams
- 2 tablespoons orange juice
- 2 tablespoons lemon juice 30 milliliters
- 1 teaspoon orange zest
Orange Olive Oil Cakes:
- 1 cup cake flour sifted
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 2/3 cup granulated sugar 133 grams
- 2 egg large
- 2 teaspoons orange zest
- 1/2 teaspoon vanilla extract pure
- 1/2 cup olive oil light
- 1/4 cup whole milk
- 1/4 cup orange juice
- powdered sugar for dusting the tops
- Edible Flowers for garnish, optional
Instructions
- Preheat the oven to 350˚F (180˚C). Grease and flour a 12-serving muffin pan.
To make the Orange Simple Syrup:
- In a small saucepan, stir together the sugar, orange juice, lemon juice, and orange zest.
- Cook over low heat, stirring occasionally, just until the sugar dissolves.
- Remove the simple syrup from the heat and set it aside to cool.
To make the Orange Olive Oil Cakes:
- In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the sugar, eggs, orange zest and vanilla extract together by hand or with an electric mixer until it is smooth.
- Gradually mix in the olive oil and beat until the ingredients are well combined.
- Stir in the flour mixture in two additions, alternating with the milk and the orange juice. Stir just until everything is combined.
- Fill the prepared muffin pan two-thirds full with the batter. Do not overfill or the cakes will be more difficult to remove.
- Bake for 10 to 12 minutes or until the tops look lightly golden, but still moist and a toothpick can be inserted into the center of the cakes and come out clean. They bake very quickly, so check them a couple of minutes early to avoid overbaking.
- Cool the cakes in the pan for 5 minutes.
- Remove them from the pan and transfer to a cooling rack.
- Brush the warm cakes with the orange simple syrup and allow them to cool completely.
- Dust the cooled cakes with powdered sugar. Top with edible flowers, if desired.
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