- Today, we're making orange olive oil cakes.

They're simple.

They're delicious.

I think you're gonna love them, so let's get started.

(gentle music) To get started with our cake, we need one and a half cups of cake flour, and a half of cup of almond flour.

So I'm just going to whisk that around here.

We want to make sure all of our little lumps of the almond flour are dissolved.

And to that we're adding a teaspoon of baking powder and a half a teaspoon of salt.

Get that all nice and incorporated.

And then next I wanted to leave this out so I could show everyone, this is orange infused sugar, and there's a video in place to show you how to make all of these different fruit infused sugars.

But in order to make this orange olive oil cake the best flavor that it can be, we're going to layer some of the orange flavor in different ingredients.

So let's add that to our flour mixture and mix that around.

The beauty of this particular recipe is we don't need a mixer.

Everything that we're going to do can be done by hand.

And so for those days that you just don't want to pull out your mixer, hey, it's a quick and easy recipe to make.

So now we've got our flour, we've got our dry ingredients already, and we're now going to work on our wet ingredients.

So in our wet ingredients here, we have orange infused olive oil.

Again, I made this with a light olive oil that I put some orange peels in and just let it seep for a pretty long time.

for about two or three hours.

But we'll start with that and put our olive oil in the bowl.

Then we're going to add to that, this is a half a cup of whole milk.

And one thing that I did learn over the years is that I like to use whole milk.

It really does give a richness of flavor.

I think overall, to that mixture now.

We have one egg right into the bowl here.

And then we also have, which makes this recipe extra special, in here, I have three tablespoons of orange liqueur.

So again, layering our flavors is important here.

All right now, let's get that started.

Let's get this egg broken up in there and start to make sure that our olive oil gets mixed in well with our milk.

And before it's completely incorporated, I'm going to add a half a teaspoon of almond extract.

Get that stirred up some more until we can't really see any rings of olive oil.

We want to make sure it's all incorporated.

And now to our incorporated liquid, we are adding orange zest.

And this actually is the orange zest that came from the orange that I used in my orange olive oil infusion.

So in it goes, get that all nice and mixed up.

If you could smell this, I mean the orange flavor from the orange liqueur, from the zest, it is fabulous.

All right, now all we need to do is add the wet to our dry ingredients here, and I'm gonna change to a larger whisk just to make it a little bit more easy.

And then just slowly, gradually start to incorporate our liquid in, try not to make a mess.

So I'm being a little more gentle than I normally would, but I'd like to keep the batter in the bowl.

So as you can see, it's just mixing up nicely.

Just want to make sure that our flour is all incorporated.

Don't want to overmix because when you overmix, it makes for more of a tough cake, which we don't want.

And there you have it.

It's all ready, and we're going to now prepare our pans and then get it in the oven.

(gentle music) So now there are batter is prepared.

It's time to get our pans ready.

Now, you can make this cake in any size pan you'd like.

You can put it in rounds, you can put it in Bundt pans, you can put it in a loaf pan.

It's very versatile that way.

But today we are using little mini four inch rounds that I have sprayed very, very well with some cooking spray.

And I am putting a parchment round on the bottom and also a little collar of parchment around the sides.

I find that in these little pans, this particular batter likes to stick.

So I want to make sure we can get it out of the pan.

So, all right, here we have our prepared pan and I like to measure my batter out.

You don't have to, a lot of people eyeball it.

I just like the exactness.

I like them to come out pretty much the same.

So we're gonna take the batter and I am measuring, I know how much is in this particular batter weight.

So right now I am measuring to about 180 grams for each individual little pan here, and it looks like it is perfect.

And there we have it.

Now we're going to, since these are little ones, we're going to put them on their own little tray.

And we have already prepared our oven at 350 degrees.

So let's put it in the oven and get these things baking.

So we just pop these little babies out of the oven.

They were in a 350 degree oven for about 25 minutes or so, and this is what they look like coming out.

So we're going to remove them from their pans.

Make sure you remember to take off the parchment paper.

And then we're letting them cool at least a half an hour or so.

Make sure they're nice and ready.

And once they are cool, then what we're gonna do, you can do a variety of things to decorate it.

I mean, honest to goodness, these will be delicious just with a little powdered sugar on top, but if you really want to do something a little bit more in terms of decorating or finishing off, I have already made some buttercream icing here just with a little splash of almond extract in there.

And we can take one, let's take this one.

What I'm gonna do is I'm going to slice it in half.

So we kind of have that double layer effect.

And because these are so little, it's really easy to just evenly slice these in two.

I use a serrated knife, which makes it much easier as well.

And then we have the inside.

Look at how beautiful these look, all of that orange zest in there.

A little bit of orange color.

I mean, I can smell the orange.

These are just wonderful cakes.

So, all right, let's do our little thing and decorate.

All I'm gonna do is just fill the center with some of the buttercream icing.

It's pretty easy if you put it in a pastry bag, all you have to do is then just squeeze it out like that.

We put the little top on like so, and now I'm just going to add some more buttercream icing to the top.

Don't worry about, you know, the evenness, because we're gonna just swoosh it on and then take our little offset spatula and just kind of even it out a little bit.

Now we can decorate it with a variety of things or you don't have to decorate it at all.

I mean, this would be a pretty awesome little cake for somebody.

Personally, I wouldn't share, but if you'd like, you could share it with one other person.

But what I'm going to do just to put it over the top just a tad, is I've got these cute little rosebuds.

I'm just gonna place one little rosebud on top.

I have some fondant leaves.

I'm just gonna add a little leaf.

And isn't this the most darling little cake that you've ever seen?

And it is delicious as well.

Just gonna put it on a plate and there you have it, a beautiful dessert that anyone would love (gentle music) So I showed you how to decorate it very simply, but if you would prefer, certainly you can make larger cakes.

You can decorate with a variety of items.

Here we have dehydrated fruit, we have a little dried pineapple flour and a cute little marzipan bee.

And inside of this one, I actually put an apricot filling.

So there's just so many different options that you can do if you choose to.

And this one is just plain with some powdered sugar on top, but let's taste the one we made today.

Here we go.

Oh my gosh, the orange flavor is intense.

It smells wonderfully floral.

The taste is fruity and slightly sweet with just a little bit of texture from the almond flour that we put in here.

This is truly a keeper recipe.

I really hope that you try it and enjoy, while I eat the rest of my cake.

Thanks for watching.

(gentle music)