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Mini Candied Orange and Rosemary Olive Oil Cakes

Elegant individual cakes featuring moist olive oil sponge, sticky candied orange topping, and a hint of fresh rosemary.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Dessert, Tea Time
Cuisine: French, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Candied Topping
  • 3 small oranges or clementines sliced thin
  • 1 cup sugar
  • 1 cup water
  • 2 sprigs fresh rosemary
Batter
  • 1.5 cups all-purpose flour
  • 0.75 cup extra virgin olive oil
  • 1 cup sugar
  • 3 eggs large
  • 0.5 cup yogurt or milk
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tbsp orange zest

Equipment

  • Muffin tin
  • Wide Skillet
  • Whisk
  • Mixing bowls

Method
 

  1. Slice oranges thinly. Simmer in a skillet with sugar, water, and rosemary sprigs for 15 mins until translucent.
  2. Remove orange slices and reduce the remaining liquid to a syrup. Preheat oven to 350°F (175°C).
  3. Grease muffin tin. Place one candied orange slice at the bottom of each cup.
  4. Whisk eggs and sugar until pale. Stream in olive oil, then add yogurt and zest.
  5. Fold in flour, baking powder, baking soda, salt, and chopped rosemary.
  6. Pour batter over orange slices. Bake for 20-25 minutes until golden.
  7. Cool for 5 minutes, then invert onto a rack. Brush with reserved syrup while warm.

Notes

Use a high-quality extra virgin olive oil for the best flavor. If you prefer a gluten-free version, swap the flour for fine almond flour (1:1 ratio).