citrus cakelets

I rarely bake these days since we try not to eat sugar and white flour ~ though once in awhile I'll bake a healthy treat that uses pure maple syrup and almond or oat flour.

But when I saw this recipe for Olive Oil Cakelets in last Sunday's Chicago Tribune, I had to try them. I know the title of this post says Citrus Cakelets, not Olive Oil Cakelets. But since these little cakes have citrus in them and the word citrus sounds much prettier than olive oil, I call them Citrus Cakelets. ;-)

 I made them with fresh lemon...and let me tell you, they are were (we ate them all) phenomenal!

Just look at the inside of one of these cakelets: so airy and moist.

Without any further ado, here's the recipe. Go make them. But do yourself a favor and double the recipe. This recipe only makes five cakelets (muffin tin). The recipe says it makes six, but I filled my paper liners to near the top. 

OLIVE OIL CAKELETS

1/2 cup plus 3 T all-purpose flour

1/2 cup sugar (I used organic cane sugar & used a little less than 1/2 c)

1/2 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

6 T extra-virgin olive oil

6 T milk

1 large egg

1/2 tsp citrus zest

2 T citrus juice

1/4 tsp almond extract

1/4 c sliced almonds

Preheat oven to 350F. Place 6 free-standing paper cups on a baking sheet or line 6 cups in a muffin pan with paper baking cups. 

In a small bowl, whisk together the flour, sugar, salt, baking powder and baking soda.

In a glass measuring cup or small bowl, whisk together the olive oil, milk, egg, citrus zest, citrus juice and almond extract. Add to dry ingredients; stir just until combined. 

Divide batter evenly between cups. Top each cakelet with sliced almonds and dust lightly with sugar, if desired. (I didn't do this.) Bake 25 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it.

Enjoy!