Mini Orange Olive Oil Cakes for Spring

Cakes

·

March 19, 2020

These Mini Orange Olive Oil Cakes for Spring were just as fun to eat as they were to bake! From the moment I stepped into the kitchen to the moment I sat down to test try them, I had only spared less than 30 minutes of my time to make these beautiful cakes.

I am all for Spring recipes - light, aromatic, fresh, sweet - and I am even more excited for the upcoming downtime complimented with those Spring-inspired delicacies. Unlike the busy holiday season, Spring is your time to relax, make miniature versions of your favorite sweets, and enjoy those baked goods on your back porch as you soak in the glorious sun.

‍

Mini Orange Olive Oil Cakes — Mini Orange Olive Oil Cakes for Spring

‍

What does olive oil cake taste like?

This olive oil cake is very tender, moist, subtly sweet and tangy from the fresh orange, and has mild nutty notes from the extra virgin olive oil.

Personally, I think replacing butter with olive oil makes the cake less rich and more enjoyable. You are able to taste the true flavors of the cake, rather than the really rich, buttery flavors.

Is olive oil cake healthy?

Compared to your average cake made with butter... yes, it is! However, any cake can be made unhealthy by the other ingredients you add into the batter (such as, sugar).

The good part of baking with olive oil is that you are replacing those bad, saturated fats with healthy fats. Olive oil (a unsaturated, healthy fat) is full of polyphenols which can lower your cholesterol and decrease heart disease risks. Basically, you can feel a little less guilty with each bite!!

‍

Mini Orange Olive Oil Cakes — Mini Orange Olive Oil Cakes for Spring

‍

Now, it is time to grab our aprons and begin baking scrumptiousness!

‍

Mini Orange Olive Oil Cakes for Spring

PREP:

15

MINS

HOURS

COOK:

15

MINS

HOURS

TOTAL:

30

MINS

HOURS

Author:

Lauren Taylor

Ingredients

3/4 cup All-Purpose Flour or Cake Flour
1 tsp. Baking Powder
1/8 tsp. Sea Salt
3 tbsp. Olive Oil
4 tbsp. Honey or Maple Syrup
1 large Egg
1/4 cup Milk
3 tbsp. Fresh Orange Juice ((~1/2 orange))
Zest of 1 Orange
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract

Instructions

Preheat oven to 350F.
In a small bowl, mix together the flour, baking powder, and sea salt.
In a separate bowl, whisk together the olive oil, honey, egg, milk, vanilla extract, almond extract, orange zest, and orange juice.
Pour the olive oil mixture into the flour mixture, then mix to combine. (As always, be careful not to overmix the batter.)
Evenly pour the batter into 4 mini baking pans that have been greased and lightly floured. My baking pans were 3.5" diameter.
Bake for 10-15 minutes, or until a toothpick comes out clean.
Allow them to cool completely, then top with freshly whipped cream (I folded in a little extra orange zest into the whip cream). Enjoy!

You might also like

Blueberry Cheesecake Chocolate Layered Cake

Strawberry & Vanilla Chantilly Cake

KETO (Gluten-Free) Chocolate Cake

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.

Oops! Something went wrong while submitting the form.

Be the first to comment on this recipe

Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane