Orange-Olive Oil Mini Cakes with Citrus Glaze Recipe

This Orange-Olive Oil Mini Cakes with Citrus Glaze Recipe yields personal-sized loaves that are impossibly moist and bursting with sunshine. Infused with fruity extra-virgin olive oil and studded with juicy chopped orange segments, each cake is finished with a dripping, zesty glaze for a vibrant treat that brightens up any tea table.

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Orange-Olive Oil Mini Cakes Ingredients

The Batter:

• 2/3 cup Extra-virgin olive oil: The high fat content keeps the crumb tender for days; choose a fruity oil for the best flavor profile.
• 1 3/4 cups All-purpose flour: The structural base.
• 2 Oranges: You will need the zest and the flesh (segmented and chopped). This adds texture and intense citrus aroma.
• 1/4 cup Fresh orange juice: For moisture and acidity.
• 1/3 cup Plain yogurt: Adds tang and ensures a soft, velvety texture.
• 1 cup Granulated sugar: Dissolved into the liquids to prevent graininess.
• 3 Large eggs: For structure.
• Leavening: 1 1/2 tsp baking powder and 1/4 tsp baking soda.

The Citrus Glaze:

• 1 cup Confectioners’ sugar: Sifted to remove lumps.
• 3 tablespoons Fresh orange juice: To thin the sugar into a pourable icing.
• Zest of 1 orange: For a speckled, aromatic finish.

How To Make Orange-Olive Oil Mini Cakes

1. Prep: Preheat your oven to 350°F (175°C). Grease 5 mini loaf pans with a little olive oil and place them on a rimmed baking sheet for stability.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Dissolve and Emulsify: In a separate large bowl, whisk the granulated sugar with the fresh orange juice and orange zest. Crucial Step: Whisk until the sugar is fully dissolved. Whisk in the plain yogurt, then the eggs, and finally stream in the olive oil until the mixture is uniform and glossy.
4. Combine and Fold: Gently whisk the dry ingredients into the wet mixture until just combined. Switch to a spatula and fold in the chopped orange segments (ensure they are drained of excess juice so the batter isn’t too watery).
5. Bake: Spoon the batter evenly into the prepared mini loaf pans. Do not fill them more than three-quarters full, or they will overflow. Bake for 30 to 40 minutes. They are done when they are golden brown, spring back when touched, and a toothpick comes out clean.
6. Cool: Let the cakes cool in the pans for 30 minutes to set the structure. Remove them from the pans and transfer to a wire rack to cool completely (about 20 more minutes).
7. Glaze: Whisk the confectioners’ sugar and orange juice until a smooth, thick paste forms. Stir in half of the orange zest. Drizzle generously over the cooled cakes and garnish with the remaining zest.

Recipe Tips

• Supreming the Orange: When preparing the orange segments, remove all the white pith and membrane. You want only the juicy flesh inside the cake; membrane can become chewy and unpleasant after baking.
• Muffin Tin Alternative: If you don’t own mini loaf pans, you can bake this batter in a standard muffin tin. Reduce the baking time to approximately 18-22 minutes.
• Oil Quality: Since olive oil is a primary flavor driver, use one that tastes good to you raw. A peppery oil will lend a savory note, while a buttery oil will be milder.
• Glazing Temp: Ensure the cakes are completely cool before glazing. If they are even slightly warm, the glaze will melt and run right off the sides instead of setting on top.

What To Serve With Orange-Olive Oil Cakes

• Earl Grey Tea: The bergamot in the tea mirrors the citrus in the cake perfectly.
• Whipped Ricotta: A dollop of sweetened ricotta adds a creamy Italian touch.
• Fresh Berries: Strawberries or raspberries add a pop of color.
• Espresso: A strong coffee balances the sweet glaze.

How To Store Mini Cakes

• Room Temperature: These cakes stay incredibly moist thanks to the oil. Store them in an airtight container at room temperature for up to 3 days.
• Refrigerate: You can refrigerate them for up to 5 days, but bring them to room temperature before serving to relax the crumb.
• Freeze: Wrap unglazed cakes tightly in plastic wrap and freeze for up to 2 months. Thaw and glaze fresh.

Orange-Olive Oil Mini Cakes Nutrition Facts

• Calories: 310 kcal
• Fat: 16g
• Carbohydrates: 38g
• Sugar: 22g
• Protein: 4g

Nutrition information is estimated per mini cake.

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