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Olive Oil and Blood Orange Bundtlettes

Course Dessert
Keyword baby bundt, baby bundt cakes, blood orange, blood orange cake, bundt cake, bundtlettes, chocolate cakelets, dairy free cake, olive oil, Olive Oil and Blood Orange Bundtlettes, olive oil cake
Servings 8

Ingredients

Cakes

  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1/2 cup Olive oil
  • 1 tbsp Blood orange zest
  • 2 tbsp Blood orange juice
  • 1 tsp Vanilla bean paste
  • 1 1/2 cups All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt

Glaze

  • 3 tbsp Blood orange juice
  • 1 cup Powdered sugar

Instructions

  • Preheat oven to 350° Fahrenheit. Then spray a bundtlette pan with cooking spray and set to the side.
  • Add granulated sugar and eggs to the a large bowl and whisk until light and fluffy. Then add the olive oil, blood orange zest, blood orange juice, and vanilla bean paste and whisk to combine.
  • In a medium sized bowl, whisk together flour, baking powder and salt. Then add this dry mixture to the wet one and whisk to combine, being careful not to over-mix.
  • Add batter to your prepared bundtlette pan. Each opening should be filled 3/4 of the way to the top.
  • Bake for 20-22 minutes or until you can stick a toothpick into the middle of one of your cakes and remove it cleanly. Let sit for about 10 minutes before overturning onto a wire baking rack.
  • While the cakes are baking, make the glaze . To do this whisk together powdered sugar and blood orange juice in a small bowl and mix until smooth.
  • When the cakes have cooled, dip them into the glaze, then enjoy!

Notes

If not eating immediately, these cakes can be stored in an airtight container at room temperature or in the refrigerator for a few days!