Mini Chestnut Cakes
I’m a morning person by nature, and there’s nothing I enjoy more than rising before the sun and baking a breakfast treat. It doesn’t have to be anything complicated, and these mini cakes are perfect for something baked and homemade. When my family asks what I’m making I often reply “I’m concocting.” These little cakes are a result of my concocting with an ingredient from my Try The World subscription. Their products are often my inspiration for newly concocted dishes. This recipe’s flavor is enhanced by using chestnut spread by Clément Faugier. Delicate in texture and flavor, these mini cakes are a great accompaniment to your breakfast tea or coffee. If you have any leftover cakes, be sure to serve them topped with whipped cream and berries for a delightful dessert. If you’re looking for chestnut spread, check out the France Box at Try The World for your tube of chestnut spread deliciousness. Be sure to enter coupon code Ydelicacies to receive 15% off all orders.
Mini Chestnut Cakes
Servings: 12 mini cakes
Cake
4 Tablespoons butter, softened
2 Tablespoons chestnut spread
2 eggs
1 teaspoon orange zest
3/ 4 cup sugar
¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup whole milk
Glaze
2 cups confectioners sugar
3 Tablespoons water
1 Tablespoon vegetable oil
Cake
1. Preheat oven to 350°F. Coat the wells of a muffin tin with nonstick spray.
2. In a large bowl using and electric mixer, blend butter, chestnut spread, eggs and orange zest until pale and creamy.
3. Add flour, baking powder and baking soda and mix until combined. Slowly add milk just until combined.
4. Divide mixture among 12 wells in a muffin pan. Each well will be about half full. Bake until tester inserted in the center of a mini cake comes out clean, 15-20 minutes. Invert onto a cooling rack, and let cool until slightly warm before glazing.
Glaze
1. In a medium bowl, whisk together sugar, water and oil until smooth. Drizzle over mini cakes and let sit until cool and glaze is set, about 20 minutes.
