Mini Orange Olive Oil Cakes
Servings
12mini cakes
Servings
12mini cakes
Ingredients
Mini Orange Olive Oil Cakes
Orange Simple Syrup
Instructions
Mini Orange Olive Oil Cakes
  1. Heat oven to 350ºF. Grease and flour a 12 serving muffin pan.
  2. In a medium bowl, whisk together cake flour, almond flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat sugar, eggs, orange zest and vanilla extract together until smooth.
  4. Gradually mix in olive oil and beat until well combined.
  5. Stir in dry ingredients in two additions, alternating with milk and orange juice. Stir just until combined. Do not over mix.
  6. Fill wells of muffin pan 2/3 full with batter. Do not overfill or cakes will be more difficult to remove.
  7. Bake for 10-12 minutes or until tops look light golden, but still moist and a toothpick inserted comes out clean. They bake very quickly, so check them a few minutes before to avoid over baking.
  8. Cool cakes in pan for 5 minutes. Remove from pan and transfer to a wire rack.
  9. Brush warm cakes with orange simple syrup and allow to cool completely.
  10. When cakes have cooled, dust with powdered sugar.
Orange Simple Syrup
  1. In a small saucepan, stir together sugar, orange juice, lemon juice, and orange zest.
  2. Heat over low heat, stirring occasionally, just until sugar is dissolved.
  3. Remove from heat and set aside to cool.