Home for Christmas + Citrus Olive Oil Cakes
Home for Christmas + Citrus Olive Oil Cakes might be just the beverage you are searching for. One serving contains 284 calories, 5g of protein, and 10g of fat. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. 1142 people have made this recipe and would make it again. It is brought to you by Fork Knife Swoon. It is perfect for Christmas. A mixture of vanillan extract, milk, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 24%, this dish is not so great. If you like this recipe, you might also like recipes such as Olive Oil Citrus Poppyseed Loaf with Citrus Vanilla Glaze, Olive Oil Fried Egg With Portabello Mushroom Home Fries, and Citrus olive oil cookies.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp baking soda
1/2 cup buttermilk
2 cups plus 2 tbsp cake flour
2 large eggs
juice and zest of 1 Meyer lemon
1-2 tbsp milk
1/2 cups extra-virgin olive oil
2 tbsp tangerine or orange juice
1/2 cup plain Greek yogurt
1 cup powdered sugar, sifted
1 tsp fine sea salt
2 tsp pure vanilla extract
1-1/4 cups white sugar
Equipment:
kugelhopf pan
oven
frying pan
whisk
Cooking instruction summary:
Preheat the oven to 350 degrees. Grease and flour miniature cake pans. **This recipe fills 10-12 miniature cake pans - I used a miniature Bundt pan - or about 6 cups worth.In a stand-up mixer fitted with the paddle attachment, mix together the sugar and olive oil on medium-high speed until well-blended, about 2 minutes. Add the zest, juice, eggs and vanilla and continue to mix until creamy, another minute or two.Turn the mixer down to low speed and add the flour, baking soda, salt, buttermilk and yogurt. Return to medium-high speed and mix until well-combined, about a minute. Divide the batter evenly into the mini cake forms, being careful to only fill the molds halfway full. Bake for 18-20 minutes, until a cake tester inserted into the center of each cake comes out clean.Remove from the oven and carefully invert the cakes from the pan. Let cool on a wire baking rack for 5-10 minutes. Serve warm with the Lemon Sugar Glaze or a dusting of powdered sugar.Whisk together the powdered sugar and milk until smooth and fully-combined. Stir in the vanilla extract and lemon zest. Spoon over the warm cakes.
Step by step:
1. Preheat the oven to 350 degrees. Grease and flour miniature cake pans. **This recipe fills 10-12 miniature cake pans - I used a miniature Bundt pan - or about 6 cups worth.In a stand-up mixer fitted with the paddle attachment, mix together the sugar and olive oil on medium-high speed until well-blended, about 2 minutes.
2. Add the zest, juice, eggs and vanilla and continue to mix until creamy, another minute or two.Turn the mixer down to low speed and add the flour, baking soda, salt, buttermilk and yogurt. Return to medium-high speed and mix until well-combined, about a minute. Divide the batter evenly into the mini cake forms, being careful to only fill the molds halfway full.
3. Bake for 18-20 minutes, until a cake tester inserted into the center of each cake comes out clean.
4. Remove from the oven and carefully invert the cakes from the pan.
5. Let cool on a wire baking rack for 5-10 minutes.
6. Serve warm with the Lemon Sugar Glaze or a dusting of powdered sugar.
7. Whisk together the powdered sugar and milk until smooth and fully-combined. Stir in the vanilla extract and lemon zest. Spoon over the warm cakes.
Nutrition Information:
covered percent of daily need
