Mini orange cakes

Delight your taste buds with our Mini Orange Cakes, featuring a perfect blend of zesty orange, rich olive oil, and crunchy almonds. These moist and flavorful mini cakes are easy to make with a few simple ingredients and are perfect for any occasion. Enjoy a guilt-free treat with a touch of sweetness and a burst of citrus goodness!

  • 15 Feb 2025
  • Cook time 20 min
  • Prep time 135 min
  • 4 Servings
  • 6 Ingredients

Mini orange cakes

These delightful Mini Orange Cakes are a perfect blend of citrusy freshness and rich, nutty flavors. They are easy to make and great for any occasion, from afternoon tea to a sophisticated dessert. Using wholesome ingredients like olive oil, almonds, and fresh orange, these cakes are not only delicious but also slightly healthier than traditional desserts.

Ingredients:

3 eggs
150g
2 tsp sugar
10g
1 orange
180g
1 cup self-raising flour
150g
1/3 cup almonds
40g
1/2 cup olive oil
120g
1/4 cup milk (1% fat)
60g

Instructions:

1. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or a small cake pan with olive oil or line with paper liners.
2. Prepare the Orange:
Wash and dry the orange. Zest the orange, making sure to avoid the bitter white pith. Then, juice the orange and set both the zest and juice aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, crack the eggs and beat them lightly. Add in the sugar and continue to beat until the mixture is light and frothy. Pour in the olive oil, orange juice, and milk, and mix well to combine.
4. Incorporate the Dry Ingredients:
In a separate bowl, combine the self-raising flour, ground almonds, and orange zest. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cakes dense.
5. Fill the Pan:
Spoon the batter into the prepared mini muffin tins or cake pan, filling each cavity about 2/3 full.
6. Bake:
Place the pan in the preheated oven and bake for 15-20 minutes if using a mini muffin tin or 25-30 minutes if using a small cake pan. The cakes are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Cool:
Remove the pan from the oven and allow the cakes to cool in the pan for about 5 minutes. Then, transfer the cakes to a wire rack to cool completely.
8. Serve:
Once cooled, serve the mini orange and olive oil cakes on a platter. They can be enjoyed plain or with a dusting of powdered sugar or a light glaze made from orange juice and powdered sugar.

Tips:

- Ensure that all ingredients are at room temperature before mixing. This helps in achieving a smoother batter and more even baking.

- Use fresh oranges for the best flavor. If available, organic oranges are even better since you'll be using the zest.

- To get the most flavor from the orange, zest it first before juicing.

- If you'd like a more intense almond flavor, lightly toast the almonds before grinding them.

- You can replace the self-raising flour with a mixture of all-purpose flour, baking powder, and a pinch of salt if needed.

- Don't overmix the batter once you've added the flour, as this can make the cakes dense.

- For an extra touch, garnish the cakes with a drizzle of orange glaze or a dusting of powdered sugar.

Mini Orange Cakes are a wonderful treat that brings together the aromatic zest of orange and the smoothness of olive oil, punctuated by the crunchy texture of almonds. They're not just simple to prepare but also a feast for the senses. Enjoy these mini cakes as a sweet ending to a meal, or share them with friends and family for a memorable delight.

Nutrition Facts
Serving Size180 grams
Energy
Calories 280kcal14%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 40g11%
Fiber 3.44g9%
Sugar 8g8%
Fat
Fat 40g46%
Saturated 6g20%
Cholesterol 150mg-
Vitamins
Vitamin A 80ug9%
Choline 140mg26%
Vitamin B1 0.21mg17%
Vitamin B2 0.31mg24%
Vitamin B3 1.10mg7%
Vitamin B6 0.07mg4%
Vitamin B9 55ug13%
Vitamin B12 0.47ug20%
Vitamin C 24mg27%
Vitamin E 3.02mg20%
Vitamin K 0.24ug0%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.20mg22%
Iron, Fe 1.48mg13%
Magnesium, Mg 50mg12%
Phosphorus, P 190mg15%
Potassium, K 280mg8%
Selenium, Se 20ug37%
Sodium, Na 54mg4%
Zinc, Zn 1.30mg12%
Water
Water 90g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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