Make Ahead

Bebe's Orange and Almond Baby Cakes

May  4, 2019
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Photo by Bebe Leung
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

  • Prep time 20 minutes
  • Cook time 24 minutes
  • Makes 48-60 mini muffins
  • 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
In This Recipe
  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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