Soft and delicious mini orange cakes2

Soft and delicious mini orange cakes


These Soft and delicious mini orange cakes are a sweet pleasure for breakfast or as a snack: very soft, delicious and fragrant, perfect with tea but also suitable to be taken to school or to the office.


  • 150 g of 00 flour
  • Heaped teaspoon of baking powder
  • 125 gr margarine or butter or 100 gr. of oil
  • 2 eggs at room temperature
  • 130 g of sugar
  • 1 untreated orange
  • a pinch of vanilla
  • 3-4 tablespoons of milk


  1. Turn on the oven at 200 degrees. Grease 6 small loaf pans (8×5 cm) well with margarine.
  2. Add the flour and baking powder and sift them.
  3. In another bowl, mix the margarine with 80 g of sugar (keep the remaining 50 g aside) until the mixture is white and frothy, then incorporate one egg at a time, adding a spoonful of flour: add the second egg only when the first is perfectly blended.
  4. Add the vanilla and the flour mixed with yeast a little at a time, mixing well after each addition; when the mixture starts to become dry, add the milk.
  5. When the mixture is creamy and well blended, add the grated orange peel and mix well.
  6. Divide the mixture into the molds and bake for about 20 minutes (check with the toothpick test anyway)
    orange, filter the juice and mix it with the 50 g of sugar that you have kept aside. Spread the mixture on the still warm cakes.
  7. Wait half an hour, then unmold the plumcakes and let them cool on the wire rack.
  8. If you don’t consume them immediately, they will keep for 2-3 days in an airtight container.