Sweet and smooth
THIS recipe comes from Tender Greens, a restaurant with several branches in the United States which specialises in fresh, healthy, chef-inspired, farmer’s market sensible dishes. These moist and tender little cakes are not too sweet and bright with citrus flavour. — Los Angeles Times/McClatchy-Tribune Information Services
Tender Greens’ Citrus Olive Oil Cake
Makes about 1½ dozen cupcakes 2 eggs at room temperature About 1½ cups (311g) sugar 1 cup whole milk 1 cup good quality olive oil Zest of 2 oranges, or citrus fruits of your choice, plus more for garnish 1½ cups (170g) flour ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt Heat the oven to 180°C. Grease muffin tins.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until pale and thick, about four minutes.
In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running, slowly add to the egg mixture, scraping the bowl down once while mixing to make sure all of the ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.
Spoon the batter into the lightly greased muffin tins, filling each cup about three-fourths of the way full.
Bake the cakes until a toothpick inserted in the centre comes out clean, 18 to 24 minutes, rotating the muffin tins halfway through baking for even heating.
Cool the cakes completely, then dust lightly with powdered sugar and sprinkle over extra citrus zest before serving.