Make Ahead

Bebe's Orange and Almond Baby Cakes

May  4, 2019
0 Ratings
Photo by Bebe Leung
  • Prep time 20 minutes
  • Cook time 24 minutes
  • Makes 48-60 mini muffins
Author Notes

For a Mother's Day tea party with toddlers in attendance, I adapted Maialino's Olive Oil cake, substituting additional orange juice for the original's Grand Marnier, adding slice almonds for texture, and baking the recipe into bite size muffins. —Bebe Leung

What You'll Need
  • 2 cups flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 2 tablespoons or zest from large one orange
  • 3/4 cup freshly squeezed orange juice
  • 3/4 cup sliced almonds
  • 1 tablespoon powdered sugar, for topping
  1. Preheat oven to 350 degrees.
  2. Line a 2/3 cookie sheet pan with foil and lay silicone mini muffin molds on top.
  3. Whisk dry ingredients together in a large bowl.
  4. Whisk wet ingredients including orange zest together in a second bowl or mixing bowl with spout.
  5. Pour 1/3 of the dry ingredients into the bowl with the wet ingredients. Whisk gently until blended. Add additional dry ingredients 1/3 at a time and whisk.
  6. Use the mixing bowl with spout to evenly divide the batter. Fill each silicone cup about 5/6 of the way full.
  7. Bake mini muffins for 24 minutes or until a toothpick comes out clean when removed from the center of a muffin.
  8. Let cool. Pop muffins out and dust with powdered sugar.

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