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
For the cakes:
- 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:
- ½ cup The Olive Scene Lavender Balsamic Vinegar
- 3 tablespoons orange juice (from zested orange)
- 2 tablespoons honey
- 2 tablespoons brown sugar
Make the cakes:
- Preheat oven to 350° F. Use nonstick cooking spray to grease a muffin tin.
- Combine the eggs and sugar in a mixer and mix until well-combined.
- Add the oil, milk and zest and mix until combined.
- Sift flour, baking powder, baking soda, and salt together. Slowly add the dry ingredients to the liquid mixture until completely incorporated.
- Pour the batter into the muffin wells to 3/4 full.
- Bake for 20-25 minutes, until a toothpick inserted in the center of a cake comes out clean.
- 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!).
- 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:
- Bring the Lavender Balsamic Vinegar and orange juice to a boil in a small saucepan and reduce to low boil.
- Cook at simmer, stirring often with a spatula, until the vinegar is reduced by 50%, about 3-5 minutes.
- Remove from the heat and stir in the honey and brown sugar. Let cool slightly before serving so it thickens.
- Drizzle the glaze over the cooled cakes. Dust with powdered sugar, if using.