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 deg 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.