Mini Orange Olive Oil Cakes
These fairy-sized cakes have the moist, tender texture we all love about olive oil cakes. I used light olive oil in the cakes for its subtle flavor and because it withstands high temperatures. The orange simple syrup adds a bright flavor and extra moisture to these pleasant cakes. All they need is a dusting of powdered sugar and a few pretty, edible blossoms to make them an elegant addition to your teatime table.
Makes12 mini cakes
Ingredients
- Orange Simple Syrup
- 1/4 cup (50 g) sugar
- 2 tablespoons (30 ml) orange juice
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon orange zest
Orange Olive Oil Cakes- 1 cup (113 g) cake flour, sifted
- 1/4 cup (28 g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup (133 g) sugar
- 2 large eggs
- 2 teaspoons (4 g) orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (115 ml) light olive oil
- 1/4 cup (59 ml) whole milk
- 1/4 cup (59 ml) orange juice
- Powdered sugar, for dusting the tops
- Edible flowers, for garnish (optional)
INSTRUCTIONS
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Preheat the oven to 350°F (180°C). Grease and flour a 12-serving muffin pan.
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First, 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.
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Then, make the mini orange olive oil cakes. In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt.
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In a large bowl, beat 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.
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Stir in the flour mixture in two additions, alternating with the milk and the orange juice. Stir just until everything is combined.
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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.
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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.
Credit:
Reprinted with permission from Enchanted Baking by Mari Vasseur. Page Street Publishing Co. 2024. Photo credit: Mari Vasseur.
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