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.
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.
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!!
Now, it is time to grab our aprons and begin baking scrumptiousness!
I’m so incredibly grateful you’re here! I'm a recent college graduate, freelance writer, author, and most importantly, a foodie! Follow along the journey as we explore hidden cultural secrets, seasonal ingredients, and more.
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