Orange Cardamon Olive Oil Tea Cakes

By courtneyepowell

Serve with black ginger tea

Ingredients

• 1 c flour
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/2 t ground cardamon
• 3 eggs
• 3/4 c sugar
• 1/3 c olive oil
• 1 t vanilla extract
• 1 heaping T orange zest (from about 3 oranges)
• 1/4 c lowfat buttermilk
• 6 T fresh orange juice
• 2 c powdered sugar

Details

Servings 24

Preparation

Step 1

Preheat oven to 350. Lightly coat two mini Bundt pans (with 12 Bundts each) with baking spray and set aside.

In a med bowl, whisk flour, baking powder, baking soda, salt and cardamon.

In the bowl of a standing mixer or using a hand mixer, beat eggs and sugar until slightly thickened and pale. Gradually beat in olive oil, then mix in vanilla and orange zest.

Combine half the dry ingredients with egg mixture. Mix in half the buttermilk. Continue with remaining dry ingredients and buttermilk.

Spoon batter into prepared pans, filling each halfway. Bake 15-20 mins or until a tester inserted in center comes out clean. Cool in pan 5 mins, then turn out onto a rack.

In a small bowl, whisk orange juice and powdered sugar until smooth. Place cooling rack holding mini Bundts over baking sheet. Poke a few holes in each with a toothpick, then drizzle with glaze.