Mandarin Orange Pistachio-Olive Oil Cakes – Glazed

5 from 1 vote
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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.

Elegant, but not fussy!
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

The 2″ cakes have a lovely lightness and not overly sweet

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.
Ingredients for: Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
Ingredients for: Mandarin Orange Pistachio-Olive Oil Cakes – Gluten Free

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 
Making the batter (contains a nice dose of cardamom.. (earthy & floral)
Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
Add the batter with the use of a 1 1/2″ cookie scoop
Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
Fill the molds just over halfway – the batter is perfect for 12 mini cakes
The finished Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free – they just pop out of the molds

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.
Ingredients for the easy & shiny glaze Mandarin Orange Pistachio-Olive Oil Cakes
Ingredients for the easy & shiny glaze Mandarin Orange Pistachio-Olive Oil Cakes

Simple Ingredients: Confectioner’s Sugar, Coconut Milk, fresh Orange Juice and Seedless Raspberry Jam

A quick whisk produces a wonderful glaze
Add 3/4 teaspoon on each cake, smooth with a small icing spatula
Mandarin Orange Pistachio-Olive Oil Cakes
 Mandarin Orange Pistachio-Olive Oil Cakes
Beautiful! I’m serving on a vintage hand painted platter

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!

Mandarin Orange Pistachio-Olive Oil Cakes

Enjoy these wonderful 2 inch Mandarin Orange Pistachio-Olive Oil Cakes!
All will ask for the recipe!
Karen

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5 from 1 vote

Mandarin Orange Pistachio-Olive Oil Cakes – Glazed

Servings: 12 2″ cakes
Prep: 25 minutes
Cook: 17 minutes
Total: 43 minutes
Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
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.

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

Use in this recipe: 12-Cavity Round Cylinder Silicone Molds, 2 Inch or mini muffin pans will do for a different look. 
Recipe is easily doubled to yield 24, 2″ cakes. Recipe yields approximately 1 1/4 cups of batter.
Store the cakes in an airtight container for up to 3 days. They freeze well! To defrost, leave on counter. 
*Almond Extract: Nielsen-Massey Pure Almond Extract
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 114kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 16mgSodium: 48mgPotassium: 42mgFiber: 1gSugar: 6gVitamin A: 32IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Miniature Dessert Cakes
Cuisine: American, Mediterranean
Tried this recipe?Mention @azestforlife or tag #azestforlife!

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2 Comments

  1. 5 stars
    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.

    1. 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