Orange Olive Oil Egg Cakelets

Cakes:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 plus 1/8 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup granulated sugar
• 3/4 cup orange juice, freshly squeezed or store bought (without pulp)
• Zest from 2 oranges
• 1/2 cup plus 2 Tbsp light olive oil
• 1 large egg
• 3 Tbsp milk

Glaze:

• 1/2 cup confectioners’ sugar, sifted
• 2 Tbsp. freshly squeezed orange juice

Preheat oven to 350°F. Place oven rack in middle of oven. Prepare Ornamental Egg Cakelet pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together flour, salt, baking powder and baking soda. In a large bowl, combine sugar, orange juice, orange zest, light olive oil, egg and milk. Whisk to combine until sugar is dissolved. Slowly add the dry ingredients to the wet ingredients and stir to combine. Do not overmix.

Pour batter into cavities of prepared pan, filling on ¾ full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake 18-20 minutes or until edges are lightly browned and tester inserted comes out clean. Cool cakes in pan for 5 minutes, then invert onto a cooling rack. Wash and dry the pan and spray again with baking spray. Fill the cavities with the remaining batter and repeat baking and cooling steps.

While second batch is baking, prepare the glaze. In a small bowl, combine the confectioners’ sugar and orange juice. While cakes are still warm, brush the glaze over the top of the eggs. Makes 12 egg cakelets.