EVOO Tea Cakes

  • Preparation: 15min
  • Cooking Time: 10min
  • Serves: 24


– 3 large Eggs at room temperature
– 150g Caster Sugar
– 10g grated Meyer Lemon zest
– 1 tablespoon Vanilla Extract
– 150g Plain Flour
– 5g Baking Powder (1 teaspoon)
– 100ml Frantoio EVOO
– 60g Greek Yogurt


Step 1

Using a stand mixer fitted with a whisk attachment, whisk the eggs, zest, vanilla extract and sugar until twice its volume (5 minutes). The batter will be thick and pale and hold a ribbon when the beaters are lifted.

Step 2

Sift the flour and baking powder together. Add the flour mixture to batter. Mix until combined. Add in the yogurt. Mix.

Step 3

Slowly, add in EVOO from the side of the mixing bowl. Mix until blended. Cover and chill the batter for at least 1 hour.

Step 4

Pre heat oven to 150°C. Grease and flour two Madeleine pans.

Step 5

Spoon batter into pans and bake for 5-10 minutes until they are golden brown at the edges. Remove from oven. Serve warm. These mini cakes are best enjoyed the day they are baked.