Clementine & Olive Oil Mini Cakes
This recipe can be made as either cute little mini cakes or a larger cake.
I decided to make the mini cakes because they are a real treat with a nice cuppa!
The olive oil and clementine juice makes these cakes both light and moist. If you don’t have clementines to hand, these will work with any other citrus fruit you have.
You can serve these little cakes with a sprinkle of icing sugar - but I made some candied clementines and popped them on top to give the cakes an extra burst of sweet citrus flavour.
This recipe also happens to be dairy free (DF).
Mangia, mangia! 👩🏻🍳
Clementine & Olive Oil Mini Cakes recipe:
Makes 4 mini cakes (double up for 8)
2 medium eggs
50g sugar
50ml extra virgin olive oil
50ml clementine juice (from about 2)
Zest of 1 clementine
100g plain flour sifted
1 tsp baking powder
Candied clementines:
1 clementine, thinly sliced and pips removed
100g sugar
200ml water
Note: If you want to make a cake rather than these mini cakes I would use a 20cm cake tin that has been lined with baking parchment and has been greased and I would bake the cake for longer at least 45-50 mins or until a skewer comes out clean.
1. Preheat the oven to 160C fan.
2. To prepare the candied clementines, place all ingredients in a large non-stick frypan and bring to a simmer on a low heat. Make sure the slices do not overlap and stir every now and then. Cook for about an hour until very little liquid remains. Place the slices on a wire rack to cook.
3. Whilst the candied clementines are cooking, in a large bowl add the eggs to the sugar and whisk (either by hand or with a hand held electric mixer) until thick and creamy. Whisk in the olive oil and clementine juice.
4. Add in the flour, the baking powder and the zest. And mix it all well until just combined.
5. Spray a 6 hole cake tin with a layer of nonstick cooking spray and divide the batter evenly among four holes filling each ¾ full only as the cakes will rise. Note I used a tin with holes that measured 9cm (w) by 4cm (h).
6. Bake in the oven for about 25 minutes. Remove from the oven and cool before removing from the tin.
7. Decorate the cakes with the candied clementine slices.
