Olive Oil Cranberry Cakes with Candied Oranges

COOK’S TIP: You will need sixteen 2-inch ramekins to make these little cakes.

1. Position an oven rack in the center and preheat the oven to 350°F. Grease the ramekins with olive oil and arrange them on a baking tray.

2. To make the candied oranges. line a baking tray with parchment. Sprinkle the parchment paper with 1/2 cup of the granulated sugar and set aside.

3. Put the remaining 1/2 cups sugar in a mound in the center of a small saucepan. Pour 6 tablespoons water over the mound, letting it seep into the sugar until it heat without stirring until the sugar has melted and starts to bubble, about 8 minutes. Add the orange slices and simmer until they look glossy and the pulp is translucent. Turn off the heat and use tongs to remove the orange slices, arranging them in a single layer on the sugar-coated baking tray. Set aside.

4. baking soda, and salt in a large bowl and set aside. attachment, mix the eggs just to break up the yolks. Add the sugar, olive oil, orange juice, and vanilla, and mix to incorporate. Turn off the mixer, add half of the is visible. Add the remaining dry ingredients and the cranberry sauce and orange zest, to thoroughly combine.

5. Pour the batter into the prepared ramekins and put the baking tray with the ramekins on the center rack to bake for 12 to 15 minutes, until a toothpick inserted into one of the cakes comes out clean. Set on a wire rack and cool the cakes to room temperature.

6. Meanwhile, make the glaze. Stir the melted butter and vanilla together in a medium bowl. Add the confectioners’ sugar and whisk until no lumps remain.

7. When the cakes have cooled, carefully pop them out of the ramekins onto a baking sheet so the bottoms face up. Using the back of a spoon, spread the glaze over the cakes. Decorate with the candied orange slices.