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Mini orange and olive oil cakes
Mini orange and olive oil cakes
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Prep Time:
135 minutes
Cook Time:
20 minutes
Total Time:
155 minutes
Elevate your baking game with these delicious mini orange cakes infused with olive oil.
Ingredients:
  • 3 Free Range Eggs
  • 165g caster sugar
  • 20.00 ml finely grated orange rind
  • 185g self-raising flour
  • 30g almond meal
  • 125ml olive oil
  • 60ml milk
  • 30.00 gm caster sugar, extra
  • 1 tsp finely grated orange rind, extra
  • Orange zest, to serve
Instructions:
  • Beat eggs, sugar, and orange zest with an electric mixer until light and fluffy. Gently fold in flour, almond meal, oil, and milk in two parts until well combined. Cover with plastic wrap and chill in the fridge for 2 hours.
  • Preheat your oven to 200C. Grease a 12-hole, 1/3-cup muffin pan with 80ml capacity. Evenly spoon the batter into the pan. Mix extra sugar and orange rind in a bowl, then sprinkle over the batter in the pan.
  • Bake for 15-20 minutes or until a skewer inserted in the centers comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with orange zest and enjoy warm or at room temperature.

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