These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!
1/2 cup Sugar
1/3 cup Whole Milk Ricotta
3 Tbsp Fresh Squeezed Orange Juice
1 tsp salt
1/2 tsp Baking Soda
1 tsp Baking Powder
2/3 cup gluten free flour (or regular. It is a 1:1)
1/3 cup Olive Oil
Preheat your oven to 375°F. You will make the batter in the meantime.
In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.