Mini Olive Oil Cakes With Lemon Glaze Recipes

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ORANGE-OLIVE OIL MINI CAKES WITH CITRUS GLAZE



Orange-Olive Oil Mini Cakes with Citrus Glaze image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 5 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil, plus extra for greasing the pans
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 oranges, zested and segmented, segments chopped fine
1/3 cup plain yogurt
3 large eggs
1 cup confectioners' sugar
3 tablespoons freshly squeezed orange juice
Zest of 1 orange

Steps:

  • For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
  • Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
  • Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
  • For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
  • Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.

LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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