Allspice & Lavender Mini Olive Oil Cakes with Brown Butter Honey Buttercream

Warm spice meets soft floral in these olive oil–based mini cakes, kissed with orange and honey. The brown butter buttercream brings it all together—nutty, creamy, beautifully rounded.

I baked mine in a financier pan (made 12), but molds may vary. Bake at 350°F / 175°C for 12–15+ minutes - depending on your pan - until just golden and springy.

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Servings 12 mini cakes

Prep Time 15

Cook Time 10

Total Time 25

Equipment

1 Financier Pan You can also use mini loaf pans or cupcake tins, adjust bake time accordingly

Ingredients

Allspice and Lavender Olive Oil Cakes

80 g all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
100 g granulated sugar
1 egg large, room temperature
80 mL olive oil extra virgin
100 mL milk room temperature
1 tbsp honey
1/2 tsp vanilla paste/extract
1/2 tsp ground allspice
1/2 tsp crushed culinary lavender
1/2 tsp orange peel powder or 1 tbsp orange or lemon juice

Brown Butter Honey Buttercream

2 tbsp browned butter cooled
3 tbsp butter softened slightly
1/2 tbs honey
⅛ tsp orange peel powder optional
¾ cup powdered sugar
1-2 milk as needed

Instructions

Make the Allspice and Lavender Olive Oil Cakes

Preheat oven to 350℉/175℃. Butter your pan/molds or line with parchment. If using a financier pan, this batter should fit 12 cavities.
If your pan is non-stick and in good condition, you may be fine as is. This will lead to a crisper cake.
In a medium-sized bowl, mix the dry ingredients together until well-combined.
80 g all-purpose flour, 1/4 tsp salt, 1/4 tsp baking powder, 1/8 tsp baking soda, 1/2 tsp ground allspice, 1/2 tsp crushed culinary lavender
In a separate bowl, mix the sugar and wet ingredients until fully combined. Sift the dry ingredients in and stir until just combined.
100 g granulated sugar, 1 egg, 80 mL olive oil, 100 mL milk, 1 tbsp honey, 1/2 tsp vanilla paste/extract, 1/2 tsp orange peel powder
Fill your cake molds almost to the top. Bake for 12-15 minutes, until golden and toothpick inserted comes out clean.
Allow to cool in pan for a few minutes, then move to wire rack to cool completely.
If they stick, allow to cool completely in pan.

Make the Brown Butter Honey Buttercream and assemble

Whip both butters together until fluffy, about 2 minutes.
Add the honey and orange peel powder (optional), then add the sugar gradually, beating 3–5 more minutes until light and fluffy.
Add just enough milk to make smooth and pipeable.
Spread or pipe onto cooled cakes as you like.
I used a flat piping tip and piped at an angle using squiggly/zigzag motions.
Top with crushed lavender, if desired.

Author: Rena

Calories: 195kcal

Course: Dessert

Cuisine: Mediterranean

Keyword: Cakes, Mini cakes

Nutrition