Mini orange cakes
Mini Orange Cakes feature a zesty orange flavor combined with nutty almonds and a moist texture from olive oil. These easy-to-make treats are perfect for any occasion, from casual snacks to elegant desserts.
Cook time 20 min
Prep time 135 min
Ingredients:
3 eggs2 tsp sugar
1 orange
1 cup self-raising flour
1/3 cup almonds
1/2 cup olive oil
1/4 cup milk (1% fat)
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.
Instructions:
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.
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.
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.
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.
Spoon the batter into the prepared mini muffin tins or cake pan, filling each cavity about 2/3 full.
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.
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.
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.
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.
Mini orange cakes FAQ:
Bake mini orange cakes in a preheated oven at 350°F (175°C) for 15-20 minutes if using a mini muffin tin, or 25-30 minutes if using a small cake pan. Cakes are ready when a toothpick inserted in the center comes out clean.
The mini orange cakes are done when the tops are golden brown and a toothpick inserted into the center comes out clean. If it's sticky or wet, continue baking in 2-3 minute increments.
Yes, you can substitute olive oil with another neutral oil like vegetable oil or canola oil. However, this may change the flavor profile slightly.
Store leftover mini orange cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Use a mini muffin tin or a small cake pan. The mini muffin tin works well for individual servings, while a small cake pan will yield a small cake that can be sliced.
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.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 12g
Carbohydrates 40g
Fiber 3.44g
Sugar 8g
Fat 40g
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