Orange Cakes
Orange Cakes
Course: Recipes, DessertThese sweet mini orange cakes are made with olive oil, which will lock the freshness in for longer. Light and citrusy but undeniably cake in character, this recipe can be made in one large cake, or equally deliciously into lots of little muffins. I topped mine with one of Kampi Kitchen’s delicious dried orange slices to give them a homemade feel, and a quirky finish. Original recipe from Smitten Kitchen.
INGREDIENTS
Butter for greasing pan
3 oranges – use the local ones as they are slightly more bitter than the bright orange imported ones
200g sugar
118ml plain yoghurt
3 large eggs
156ml extra virgin olive oil
219g all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Dried orange slices to decorate
Directions
- Preheat oven to 180 degrees.
Butter the pan(s) you’ll be using.
Grate zest from 2 oranges and place in a bowl with sugar.
Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar. - Prepare your oranges by cutting off the bottom and top so fruit is exposed and the orange can stand upright on a cutting board.
Cut away peel and pith. Cut the orange segments out of their connective membranes and let them fall into a bowl.
Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces. - Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup.
Add yogurt to juice.
Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil. - In another bowl, whisk together flour, baking powder, baking soda and salt.
Gently stir dry ingredients into wet ones.
Fold in pieces of orange segments. Pour batter into prepared pan. - Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into centre comes out clean.
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.
Top with orange slices to finish.
Shop the Ingredients
