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Mini Candied Orange & Rosemary Cakes

Soft mini cakes infused with fresh orange zest and rosemary, topped with glossy homemade candied orange slices.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 8 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup milk or buttermilk
  • 1 tbsp orange zest fresh
  • 1 tbsp orange juice fresh
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp vanilla extract
Candied Oranges
  • 2 oranges thinly sliced
  • 1 cup granulated sugar
  • 1 cup water

Equipment

  • Mixing bowls
  • Mini cake pan
  • Saucepan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Simmer sugar and water, add orange slices, and cook until translucent. Cool on parchment paper.
  2. Preheat oven to 350°F (175°C) and grease mini cake pan.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until light and fluffy. Add eggs, vanilla, zest, juice, and rosemary.
  5. Alternate adding dry ingredients and milk until just combined.
  6. Fill pans two-thirds full and top with candied orange slices.
  7. Bake 18–22 minutes until a toothpick comes out clean.
  8. Cool slightly, then transfer to wire rack to cool completely.

Notes

Use fresh rosemary sparingly and slice oranges thinly for best flavor and presentation.