Mini Orange and Olive Oil Layer Cakes with Greek Yoghurt and Honey Icing
Inspired by Colin Bridgerton's travels around the Mediterranean, these mini layer cakes are the perfect, summer-y afternoon treat to enjoy while watching an episode of Bridgerton!
Servings 12 cakes
Equipment
- 1 x 12-hole mini sandwich tin (see Note 1).
Ingredients
For the orange and olive oil cakes:
- 150 g caster sugar
- 2 oranges, zested.
- 2 eggs
- 60 ml extra virgin olive oil
- 60 ml orange juice, freshly squeezed (about 1 orange).
- 125 g plain flour
- 1 tsp baking powder
- Pinch of salt
For the Greek yoghurt and honey icing:
- 340 g full-fat Greek yoghurt
- 170 ml double cream
- 2 tbsp runny honey (or to taste).
Instructions
Make the orange and olive oil cakes:
- Preheat the oven to 180°C. Brush each cavity of the mini sandwich tin with a thin layer of DIY Cake Release (see Note 2) and line the bases with a circle of greaseproof paper. Set aside.
- In a large bowl, mix together the sugar and the orange zest, using the back of a spoon to press the ingredients into each other, until the zest is evenly distributed throughout the sugar.
- Add the eggs to the sugar and zest mixture, then beat, using an electric whisk on high speed, until the mixture reaches the ribbon stage.
- With the mixer running, add the oil to the mixture in a slow and steady stream, whisking until it is completely incorporated.
- Add the orange juice and whisk again to combine.
- Sift in the flour, baking powder and salt, then fold in using a large, metal spoon until no streaks of flour remain.
- Divide the mixture evenly between the 12 cavities of the prepared tin, then bake in the preheated oven for 25-30 minutes, or until the cakes have turned a deep, golden colour and a sharp knife/skewer comes out clean (or with only a few moist crumbs).
- Allow the cakes to cool in the tins for 5 minutes, then use your fingertips to gently pry each one away from the edges of the tin. Once the tin is cool enough to handle, remove the cakes from the tin, using the removable bases to push them out from the bottom, and transfer to a wire rack to cool completely before filling and decorating.
Make the Greek yoghurt and honey icing:
- Place the Greek yoghurt, double cream and honey into a large bowl. Using a handheld electric mixer (or your preferred utensil), whip on high speed until the icing just about holds stiff peaks.
- Transfer the icing to a piping bag, fitted with a small, round nozzle, ready to fill the cakes.
Assemble the mini layer cakes:
- Use a small, serrated knife to cut each of the cooled cakes into 3 horizontal layers.
- Pipe a concentric circle of icing dollops around the circumference of each of the bottom cake layers, then fill the gap in the middle with one larger dollop.
- Sandwich the middle cake layers on top of the bottom layers, then repeat the piping process again and top with the final, domed cake layers.
- Pipe a final layer of icing on top of each cake, then decorate with an edible dried flower, or your choice of decoration, and serve. The cakes are best served on the day they are assembled, but will keep in the fridge for 1-2 days (as long as the icing ingredients are within their use by dates).