Orange Olive Oil Mini Cakes With Citrus Glaze Recipes
ORANGE-OLIVE OIL MINI CAKES WITH CITRUS GLAZE
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.
MINI OLIVE OIL CAKES WITH LEMON GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 mini cakes
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
- Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
Nutrition Facts : Calories 272 calorie, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 44 milligrams, Sodium 118 milligrams, Carbohydrate 46 grams, Fiber .5 grams, Protein 3 grams, Sugar 38 grams
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