ELIA Olive Oil Cake Rose & Orange Sugar Coated Teacakes

ROSE & ORANGE SUGAR OLIVE OIL TEACAKES

A beautifully delicious garnish that could not be simpler for such an elevated presentation. These rose & orange sugar coated individual olive oil cakes are a perfect excuse to host a group of friends for an afternoon tea date or brunch. Or how about wrapping each cake in a mini box with bow for a delicious favor as each guest leaves your next dinner party? Snack on the way home or brunch the next morning - either way, you will be adored.

ELIA Olive Oil Cake Mix Teacakes

Recommended Cake: Grecian with Almond & Citrus

INGREDIENTS

  • 1 cup organic, granulated Cane Sugar
  • 1 tsp Rosewater
  • Zest of half an Orange (peel and slice/julienne remaining orange skin for garnish)
  • 1 TBS Dried Rose Petals, gently crushed for a smaller size (optional)
  • 1/4 cup Extra Virgin Olive Oil
PROCESS
  1. Combine Sugar, Rosewater and Orange Zest in a shallow tray or bowl. Stir well, pinching the zest into the sugar with your fingertips (this forces the sugar to absorb those beautifully flavored oils from the orange skin). Let the sugar sit, uncovered, for at least 2 hours before baking your cakes.

    *Optional: Coat the orange slices and allow to sit in the tray as well. This will create a mock candied orange peel

  2. Mix an ELIA cake and pour the batter into 4 - 4” round cake tins (or any shape/size you like). Bake for approximately 20-25 minutes, checking regularly for the middle to slowly spring back when you gently press your finger on the cake. While the cakes are baking, move to the next step.

  3. With your finger, gently break up the flavored sugar to a granulated consistency again.

  4. Cool the cakes in the pans for 10 minutes. Moving quickly, remove one cake from its baking pan and, while still warm, immediately brush the sides of the cake with a bit of extra olive oil and then roll into the sugar, pressing and patting in with your hand to adhere the sugar to the cake. Repeat with all cakes. Let sit, uncovered, before serving the same day. Garnish with orange slices.

    STORAGE: Can be stored in an airtight container up to 4 days. If storing overnight or longer, the sugar will become a bit softer and beautifully absorb into the cake.