Makes 16

Ingredients

Cakes

• 2/3 cup extra-virgin olive oil
• 1 3/4 cups all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 cup granulated sugar 
• 1/4 cup freshly squeezed orange juice 
• 1/3 cup sour cream
• 3 large eggs 

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 1/2 teaspoons rosewater

To decorate

• Dried rose petals

Method

Cakes

1. Preheat the oven to 350 degrees F. Grease mini loaf pan* with baking spray
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt
3. In a separate medium bowl, combine the sugar, and orange zest. Rub together for a few minutes to release the orange natural oils. Add the orange juice and whisk together until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oi
4. Gently whisk the dry ingredients into the wet ingredients
5. Pipe or spoon the batter into the prepared mini loaf pans, taking care to fill them no more than halfway full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 22-25 minutes
6. Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more

Glaze/ To Finish

1. Combine the powdered sugar, milk, rosewater in a bowl and mix until a smooth paste forms
2. Dip the tops of each loaf into the glaze, allowing any excess to run off. Place on a rack set over some parchment paper. Sprinkle tops with dried rose petals and allow to fully dry and set
3. Serve and enjoy

*I use a 10 x 15 inch, 8 cavity mini-loaf pan