Sicilian Orange Cakelets

These charming single-serve cakes make a memorable addition to any celebration. Each cakelet is artfully shaped like the iconic Le Creuset Dutch Oven, a fitting tribute to a century of culinary tradition. Infused with the sunlit flavor of fresh oranges and finished with a glossy citrus glaze, they’re as radiant in taste as they are in presentation. Garnish with a sugared cranberry, dried fruit, or a twist of orange for the perfect finishing touch.

Cake:

1 medium navel orange, unpeeled and cut into 1/2-inch pieces

1 1/2 cups granulated sugar

3/4 cup olive oil

3 large eggs, room temperature

1 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Glaze and garnish:

2 cups powdered sugar

3-4 tablespoons orange juice

2 teaspoons orange zest

Orange twist, sugared cranberries or dried cranberries, for garnish

Preheat oven to 350°F and coat your 2-piece Cakelet Pan with cooking spray. The shallow cups will make cake lids, and the deep cups will make the bases. Combine orange and sugar in a food processor. Blend until smooth, about 1 minute. Add olive oil and blend until combined. With the food processor running, add eggs, one at time, until combined.

In a large bowl, whisk flour, baking powder and salt together until combined. Add wet ingredients to dry ingredients and mix until just combined.

Pour batter into prepared pans, working with one tray at a time. Fill each lid cup with 2 heaping teaspoons of batter. Fill base cups to the bottom of the Dutch oven handles. Bake the lids for 7-8 minutes, and the bases for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes before inverting onto a wire rack to cool completely. Repeat with remaining batter.

While the cakelets are cooling, prepare the glaze. Sift powdered sugar into a medium bowl. Add orange juice and orange zest and stir until smooth. If glaze is too thick, add a teaspoon more of orange juice, adding more until desired consistency. If it is too thin, add more powdered sugar.

Using a sharp knife, create a flat cake surface by removing a 1/8-inch from the crown of the cooled cakelets. Dip cakelet bases and lids into the glaze, shaking off any excess. Place lids on top of base. Garnish lid with an orange twist, sugared cranberry or dried cranberries.

To make sugared cranberries: In a small saucepan, bring 3/4 cup sugar and 3/4 cup water to a boil. Remove from heat and stir in 2 cups of fresh cranberries. Let sit until syrup cools completely, about 30 minutes.

Place 1 cup of sugar in a small bowl or plate. Pat cranberries dry with a paper towel. Roll cranberries in sugar until coated. Transfer to a paper-towel-lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry.