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.
What does olive oil cake taste like?
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.
Is olive oil cake healthy?
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!
Mini Orange Olive Oil Cakes
- 3/4 cup All-Purpose Flour or Cake Flour
- 1 tsp. Baking Powder
- 1/8 tsp. Sea Salt
- 3 tbsp. Olive Oil
- 4 tbsp. Honey or Maple Syrup
- 1 large Egg
- 1/4 cup Milk
- 3 tbsp. Fresh Orange Juice (~1/2 orange)
- Zest of 1 Orange
- 1/2 tsp. Vanilla Extract
- 1/4 tsp. Almond Extract
- Preheat oven to 350F.
- In a small bowl, mix together the flour, baking powder, and sea salt.
- In a separate bowl, whisk together the olive oil, honey, egg, milk, vanilla extract, almond extract, orange zest, and orange juice.
- Pour the olive oil mixture into the flour mixture, then mix to combine. (As always, be careful not to overmix the batter.)
- Evenly pour the batter into 4 mini baking pans that have been greased and lightly floured. My baking pans were 3.5" diameter.
- Bake for 10-15 minutes, or until a toothpick comes out clean.
- Allow them to cool completely, then top with freshly whipped cream (I folded in a little extra orange zest into the whip cream). Enjoy!
I truly hope you all enjoy this adorable Mini Orange Olive Oil Cakes recipe! They were just as fun to eat as they were to bake! ’till next time… xxL