Olive Oil Teacakes with Violet Glaze

Olive oil teacakes with a hint of citrus zest are fantastic for breakfast, a snack, or dessert. They phenomenal on their own, but you can add this sweet, floral Violet Balsamic Vinegar glaze to turn them into a special gourmet treat for Mother's Day, a tea party, or a bridal shower. 

You can omit the orange zest and substitute the Mild Extra Virgin Olive Oil for one of our fused or infused olive oils (or a combination of flavors, if you're feeling daring!), such as Blood Orange, Persian Lime, Eureka Lemon, or Rosemary. Likewise, you can use any of our dark balsamic vinegars instead of violet - we suggest Tangerine, Fig, or Vanilla.

makes about 12 mini cakes

Ingredients

For the cakes:

Lavender Balsamic Vinegar
from 6.50
Size:
Quantity:
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  • 2 large eggs
  • 1 cup sugar
  • ¾ cup Mild Extra Virgin Olive Oil
  • ¾ cup whole milk
  • 1 tablespoon orange zest, preferably organic
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • optional: powdered sugar for garnish

For the glaze:

Instructions

Make the cakes:

  1. Preheat oven to 350° F. Use nonstick cooking spray to grease a muffin tin.
  2. Combine the eggs and sugar in a mixer and mix until well-combined.
  3. Add the oil, milk and zest and mix until combined.
  4. Sift flour, baking powder, baking soda, and salt together. Slowly add the dry ingredients to the liquid mixture until completely incorporated.
  5. Pour the batter into the muffin wells to 3/4 full.
  6. Bake for 20-25 minutes, until a toothpick inserted in the center of a cake comes out clean. 
  7. Place the pan on a cooling rack for 10 minutes. Remove the cakes and place on the cooling rack. Cover when cooled, and eat within 2 days (if they last that long!). 
  8. Optional step: cut the rounded tops off the cakes to create a flat surface. You can place the cakes cut side-down on the plate for a more aesthetically-pleasing shape.

Make the glaze:

  1. Bring the Lavender Balsamic Vinegar and orange juice to a boil in a small saucepan and reduce to low boil. 
  2. Cook at simmer, stirring often with a spatula, until the vinegar is reduced by 50%, about 3-5 minutes.
  3. Remove from the heat and stir in the honey and brown sugar. Let cool slightly before serving so it thickens.
  4. Drizzle the glaze over the cooled cakes. Dust with powdered sugar, if using.