Mini Olive Oil Almond Cakes

Mini Olive Oil Almond Cakes

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Store these almond cakes at room temperature for up to 3 days. Warm in a 300 degree oven if you want to serve warm.

  • 3/4 Cup Plus 1 Tablespoon Olive Oil
  • Additional Olive Oil For Pans
  • 3/4 Cup Sliced Almonds 3/4 Cup
  • Plus 1/3 Cup Sugar
  • 1 1/2 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Kosher Salt
  • 4 Large Eggs (Room Temperature)
  • 1 Tablespoon Orange Zest
  • 1/4 Cup Fresh Orange Juice
  1. Preheat oven to 350 degrees.
  2. Coat three 5 1/2-x3 inch loaf pans with olive oil. Line with parchment paper leaving a 2 inch overhang on the long sides.
  3. In small-size bowl toss together almonds, 1 tablespoon olive oil, and 1/3 cup sugar.
  4. In medium-size bowl combine flour, baking powder, and kosher salt.
  5. In large-size bowl beat eggs and remaining 3/4 cup sugar for 5 minutes until light and fluffy. Gradually beat in remaining 3/4 cup olive oil. Beat in orange zest and orange juice. Gradually add flour mixture just until incorporated.
  6. Pour batter into prepared pans. Sprinkle with almond sugar mixture on top. Place in oven for 30 to 35 minutes until golden brown.
  7. Remove from oven. Let cakes cool 15 minutes. Using parchment paper overhangs transfer to wire rack to cool completely.
  8. Serves 12
  9. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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