Delightful Easter Treat: Orange Olive Oil Mini Egg Cakes Recipe

Delightful Easter Treat: Orange Olive Oil Mini Egg Cakes Recipe

As Easter approaches, it's the perfect time to indulge in delightful treats that embody the spirit of the season. One such treat that promises to enchant both the eyes and the taste buds is the Easter Orange Olive Oil Mini Egg Cakes. These adorable cakes, baked using the Nordic Ware Ornamental Egg Cakelet Pan, are not only visually stunning but also bursting with the refreshing citrusy flavor of oranges and the richness of olive oil.

These miniature masterpieces that are sure to be a hit at your Easter gatherings. Whether you're a baking enthusiast looking for a new challenge or someone who simply loves to savor delectable desserts, this recipe is bound to capture your attention. So, let's dive into the world of Easter baking and discover how to make these charming Orange Olive Oil Mini Egg Cakes that will add a touch of magic to your festivities.

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Orange Olive Oil Egg Cakelets

Nordic Ware

Servings

12

Prep Time

5 minutes

Cook Time

18 minutes

Cuisine

American

Category

Dessert

Add these moist and delightful orange olive oil cakes to your spring dessert menu! Made in our detailed Ornamental Egg Cakelet Pan, this recipe is easy to create and is filled with sweet citrus orange flavor with a light texture. Brush on an orange sugar glaze for added citrus love.

Orange Olive Oil Egg Cakelets

Ingredients

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    • 1 1/2 cups all-purpose flour
    • 1/2 tsp salt
    • 1/4 plus 1/8 tsp baking powder
    • 1/4 tsp baking soda
    • 3/4 cup granulated sugar
    • 3/4 cup orange juice, freshly squeezed or store bought (without pulp)
    • Zest from 2 oranges
    • 1/2 cup plus 2 Tbsp light olive oil
    • 1 large egg
    • 3 Tbsp milk

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    • 1/2 cup confectioners’ sugar, sifted
    • 2 Tbsp. freshly squeezed orange juice

    Directions

    1. Preheat oven to 350°F. Place oven rack in middle of oven. Prepare Ornamental Egg Cakelet pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together flour, salt, baking powder and baking soda. In a large bowl, combine sugar, orange juice, orange zest, light olive oil, egg and milk. Whisk to combine until sugar is dissolved. Slowly add the dry ingredients to the wet ingredients and stir to combine. Do not overmix.
    2. Pour batter into cavities of prepared pan, filling on ¾ full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake 18-20 minutes or until edges are lightly browned and tester inserted comes out clean. Cool cakes in pan for 5 minutes, then invert onto a cooling rack. Wash and dry the pan and spray again with baking spray. Fill the cavities with the remaining batter and repeat baking and cooling steps.
    3. While second batch is baking, prepare the glaze. In a small bowl, combine the confectioners’ sugar and orange juice. While cakes are still warm, brush the glaze over the top of the eggs. Makes 12 egg cakelets.
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