As a non-baker, I’ve found that olive oil cakes are my bread and butter. They’re the kind of recipe you keep in your back pocket for when you want to impress with little effort. They’re moist, tender, and flavorful without being overly sweet, and have the most delicious orange flecked glaze making them as beautiful as they are delicious. These Orange Cardamom Olive Oil Cakes are perfect for entertaining, Easter gatherings, or just when you want a weekend treat.
I made these for a bake sale recently (pics below!) and they were such a hit they were sold out within the hour. They are essentially mini tea cakes that get baked in a mini bundt tray (or muffin pan) and then flipped upside down to create that domed shape on top before they get topped with a sweet, citrusy glaze.
The key to their flavor is rubbing orange zest into the sugar, which releases all those fragrant oils. Combine that with the floral warmth of cardamom and olive oil, these muffins are so good you might just eat a few of them. You can bake them in mini bundt pans, a standard muffin tin, or even a loaf pan (just make sure it’s metal, not silicone).
Keys to Success
- Don’t overmix the batter. Mix just until you no longer see flour streaks, as it helps keep the muffins light and tender.
- Use fresh citrus zest for maximum flavor. I love the combination of lemon and orange zest.
- Grease pan well: Olive oil cakes can stick if your tin isn’t buttered properly, especially since we’re using aluminum pans.
- Don’t overfill the muffin tins. If you’re being exact, about 50-55g grams per muffin tin is the sweet spot as they will rise.
- Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
- Powdered Sugar Glaze Tips:
- There is a science to getting the right thickness for a powdered sugar glaze that has enough liquid so it drips down, but not too much that it becomes runny and just slides off. The key is to make a glaze that is just liquid enough, but not too much so it still solidifies as it sits. The key is melted butter in the glaze, and making sure the muffins are completely cooled before glazing—otherwise the glaze can melt and run off.
- You want the glaze to be about the same thickness as maple syrup. Add more milk if too thick, or more powdered sugar if too thin. It should be pourable but coat the muffin nicely.
- Dip or drizzle: For a clean look, dip muffins bottoms-first; for a rustic style, drizzle with a spoon.
Ingredient Breakdown
- Sugar & Citrus Zest: Rubbing orange and lemon zest into sugar releases the oils and enhances the citrus flavor.
- Cardamom: Adds a floral, warm note that pairs really well with the citrus and olive oil.
- Olive Oil: Extra virgin if you can! Keeps the muffins moist and tender, while adding a subtle richness.
- Buttermilk: I have tested this recipe with buttermilk, yogurt, and sour cream and buttermilk won out the tests every time. You can also substitute for kefir or plain yogurt (not Greek!).
- Flour & Leaveners: The combination of baking powder and baking soda ensures a soft, lightly risen muffin.
- Glaze Ingredients: Powdered sugar, citrus, and a touch of butter create that gorgeous thickened glaze that drips down the sides.
Frequently Asked Questions (FAQ)
Can I use a silicone muffin pan?
It’s best to use a metal tin—silicone pans don’t conduct enough heat, which affects browning and the structure of the muffin. When baking in a metal tin, the outside gets a nice golden brown crust, which allows the muffin to hold its shape when it gets inverted and glazed. Using a silicone muffin tin will still make a delicious muffin, but the crumb will be softer and not quite as sturdy, which will make them hard to glaze and not as visually beautiful. Linking the mini bundt tray I used here!
Can I bake these in a different pan?
Absolutely! You can make these in either a loaf pan or 9” cake pan, they’ll just take a bit longer to bake. Bake at 350°F for 30–35 minutes for 9” round cake pan, or 40-50 minutes for a 9×5” loaf pan or until a toothpick comes out clean.
Can I make these ahead of time?
While these do taste best fresh, they can be made ahead of time! Bake, cool, and store in an airtight container unglazed for up to 2 days, then glaze just before serving. Keep in mind the more air they are exposed to, they drier they can get as they sit out.
Orange Cardamom Mini Olive Oil Cakes
- Total Time: 35
- Yield: 16 muffins
Description
These mini orange cardamom olive oil cakes are moist, tender, and flavorful making for the perfect dessert or treat for spring gatherings or entertaining.
Ingredients
For the Orange Cardamom Olive Oil Cakes:
- 1 cup (200 g) white sugar
- Zest from 1 orange
- Zest from 1 lemon
- 1 tsp ground cardamom
- ¼ cup (60g) orange juice
- ½ cup (118 ml) buttermilk
- 1 tsp vanilla extract
- 3 large eggs
- ⅔ cup (156 ml) extra virgin olive oil
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Butter for greasing the pan
For the Glaze:
- 1 cup powdered sugar (125g)
- 1 tbsp melted butter
- 1 tbsp whole milk
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
Instructions
For the Orange Cardamom Mini Olive Oil Cakes:
- Preheat the oven to 350°F.
- In a large bowl, combine the sugar, orange zest, and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
- Whisk in the cardamom, orange juice, buttermilk, and vanilla until smooth. Add the eggs and olive oil and whisk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until smooth and no flour streaks remain. Do not overmix.
- Grease an aluminum muffin tin or mini bundt pan well with butter and fill each cavity with about ¼ cup (55 g) of batter.
- Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then carefully invert the pan to release them. Turn the muffins bottom side up and let them cool for at least 10 more minutes before glazing.
- While the muffins bake, prepare the glaze. In a bowl, whisk together the powdered sugar, melted butter, milk, orange juice, orange zest, and vanilla until smooth. The glaze should be the consistency of maple syrup.
- Once the muffins have cooled, dip the bottoms (now the tops) of the muffins into the glaze, coating them about halfway up. Transfer to a wire rack to allow the glaze to set, about 10 minutes.
- Serve immediately, or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert