Packed with zesty flavor and a light texture, these miniature cakes are perfect for any celebration. These two inch cakes are gluten and dairy free.

Fun to make and outrageously delicious!
The 2″ cakes are gluten free and dairy free with extraordinary citrus, spice and nut flavor with subtle hints of fruity olive oil and a tender crumb
Olive Oil Cake have a Rich History:
- Olive oil cakes were first baked in the Mediterranean region where olive oil trees are grown in abundance.
- In many Mediterranean countries, including Italy and Greece, olive oil cake is a customary treat during the festive Christmas season.
- Olive oil is known for its rich, smooth texture, which adds moisture and a distinct flavor to the cake. Moreover, it represents purity and light, qualities often associated with Christmas and the season of giving.
- The ancient Greeks and Romans revered the olive tree, considering it a symbol of peace, fertility, and prosperity.
I use Mandarin Oranges in they recipe:
The taste is sweeter and stronger than the common orange
Making the Cake Batter:
- Cream together Olive Oil and Sugar. Add egg and combine
- Add Orange rind, fresh Orange Juice, natural Almond Extract and Coconut Milk
- Whisk to combine; add Gluten Free Flour Blend, Almond Flour, ground Pistachios, Cardamom, Baking Powder and Sea Salt
- Add to the 2″ silicone molds (I use a 1 1/2inch cookie scoop)
- Bake for 17 minutes until just a tad golden and springy
Creating the Glaze:
- Whisk together: Confectioner’s Sugar, Coconut Milk, Fresh Orange Juice and Raspberry Jam
- Add 3/4 teaspoons on top of the cooled cakes and smooth.
- Garnish with a Pistachio Nut, ground Pistachios and a sprinkling of Orange Rind.
Simple Ingredients: Confectioner’s Sugar, Coconut Milk, fresh Orange Juice and Seedless Raspberry Jam
Similar to Petit Fours but…
Petit fours glacés (iced version) are small delicacies which are usually layered miniature cakes that are layered and iced ~ and very labor intensive!
Petits fours are largely a concept of size and delicacy and can be adapted from many traditional larger items.
My Two Inch Mandarin Orange Pistachio-Olive Oil Cakes are fancy looking, yet easy to prepare with a sophisticated look!
Enjoy these wonderful 2 inch Mandarin Orange Pistachio-Olive Oil Cakes!
All will ask for the recipe!
Karen
Mandarin Orange Pistachio-Olive Oil Cakes – Glazed
Equipment
- 1 silicone baking pan 12-Cavity Round Cylinder Silicone Molds, 2 Inch
Ingredients
- 1/4 cup extra virgin olive oil
- 1/3 cup pure cane sugar, organic
- 1 large egg, I use pasture raised
- 1/3 teaspoon orange rind, minced fine
- 2 teaspoons fresh orange juice, I use Mandarin oranges
- 1/8 teaspoon natural almond extract*
- 1 1/2 tablespoons coconut milk, stirred well; not "lite"
- 1/4 cup gluten free flour blend
- 1/3 cup almond flour*
- 1/4 cup ground pistachios, fine; *see tips
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
Glaze:
- 1/3 cup confectioner's sugar
- 1 1/2 teaspoons coconut milk , stirred well; not "lite"
- 1/2 teaspoon fresh orange juice, I use Mandarin oranges
- 2 teaspoon seedless raspberry jam, melted and slightly cooled (all natural)
Instructions
- Brush insides of silicone molds lightly with olive oil, using a pastry brush; set on a rimmed baking pan. Preheat oven to 350 degrees.
Batter:
- In a large bowl add olive oil and sugar, beat using a straight wire whisk for one minute. Add the egg, beat until just incorporated.
- Add orange minced rind, fresh orange juice, almond extract and coconut milk, whisk gently together.
- Add gluten free flour blend, almond flour, finely ground pistachios, cardamom, baking powder and sea salt – blend the mixture with a rubber spatula.
Filling and Baking:
- Using a 1 1/2 inch cookie scoop, fill the 12 cavities with the batter, evenly. Batter will fill the cavities just over halfway filled.Add to a baking sheet (for sturdiness) and bake for 17 minutes. The cakes will have risen somewhat and be lightly golden, do not over bake.
- Cool the cakes – make the glaze.
Glaze:
- To a small bowl, add confectioner's sugar. Add the coconut milk, orange juice, and raspberry jam – stir well with a small rubber spatula. Use immediately.
- Pour 3/4 teaspoons of glaze over each cooled cake. The texture is not runny. Smooth nicely with a small icing spatula. Will harden to a nice gloss. Add garnishes: ground pistachios and a few chopped pistachios in the center, and some minced orange rind if you wish. Let the glaze set and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe. Pretty easy to make, I had most of the ingredients. Really great flavor, nice and orangey, nutty and always love cardamom. Made in mini muffin cups, and took your hint and oiled the cavities. Olive oil was interesting instead of butter. Many tasted these and really enjoyed, and some were gluten free. Oh, and glaze was nice and spread beautifully. Now, gotta get that silicone pan.
Thanks for the review Pamela! Happy to hear you enjoyed these mini cakes, and the silicone pans work great, I am testing another recipe now with them. 😀Karen