Mandarin Orange Pistachio-Olive Oil Cakes - Glazed
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.
Servings: 12 2" cakes
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: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 48mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg