Capezzana Tiny Olive Oil Cakes
I baked these capezzana tiny olive oil cakes few months ago and I haven't gotten around to posting it until now. As the name suggests, olive oil is used instead of butter, and the cakes are also flavoured with orange zest. I supposed these tiny cakes are healthier, at least that's what I hope they would be! But one thing is for sure, these cakes are darn tasty, and I'm sure that you won't be able to stop at one!
Capezzana Tiny Olive Oil Cakes Recipe
Recipe from Nancy Silverton's Pastries from the La Brea Bakery
2 cups and 2 tablespoons plain flour
1.5 cups caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
1.5 cup milk
1.5 cup extra-virgin olive oil
3 tbs grated orange zest (abt 2 to 3 oranges)
1) Preheat the oven to 350 deg F. Grease the molds (See note below).
2) In a large bowl, whisk to combine flour, sugar, baking soda and baking powder.
3) Make a well in the center of the flour mixture, pour eggs, milk and olive oil in it.
4) Using a hand whisk, whisk to combine the liquids and then slowly draw in the dry ingredients. Whisk until you get a smooth batter. If necessary, strain to dissolve any lumps of flour. Stir in the orange zest.
5) Fill the molds to 3/4 full. Bake in preheated oven for 25 to 30 minutes, or until the cakes are nicely browned and firm to the touch.
Note: The recipe calls for 30 small molds or 2 round 9-inch cake pans, but I used some small tart pans and made about 20 cakes instead. So the number of cakes you can get from a batch of the recipe depends on the size of your molds.