Mini Olive Oil and Almond Cakes

By bweber

Ingredients

• 3/4 c. Extra virgin olive oil
• 1 tbsp. extra virgin olive oil, plus more for the pans
• 3/4 c. Sliced almonds
• 3/4 c. granulated sugar
• 1/3 c. granulated sugar
• 1 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 4 large eggs
• 2 tsp. orange zest
• 1/4 c. fresh orange juice (from about 1 navel orange)

Preparation

Step 1

Heat oven to 350 degrees F. Coat three 5 1/2 x 3-inch loaf pans with oil; line with parchment paper, leaving a 2-inch overhang on the long sides. In a bowl, toss the almonds with 1 tablespoon oil and 1/3 cup sugar.

In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the eggs and remaining 3/4 cup sugar until light, fluffy and more than doubled in volume, 4 to 5 minutes. With the mixer on high, gradually add the remaining 3/4 cup oil.

Reduce the mixer to low and beat in the orange zest and juice. Gradually add the flour mixture, beating just until incorporated.

Spread the batter into the prepared pans. Sprinkle the almond-sugar mixture on top and bake until golden brown and a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool for 15 minutes, then, using the overhangs, transfer to a wire rack to cool completely.