Mini Pound Cakes

Mini Pound Cakes

Mini Pound Cakes

from my story Canelé…or can’t I?

I baked these in a silicone canelé mold manufactured by DeBuyer, available at Sur la Table and

¾ cup canola oil

½ cup plus 1/3 cup granulated sugar

2 whole large eggs plus 1 yolk

1 tsp vanilla extract

2 tbsp frozen orange juice concentrate (thawed)

1 ½ cups all purpose flour

1 tsp baking powder

¼ tsp salt

¼ cup milk

½ tsp poppy seeds

For dredging:

½ cup superfine granulated sugar

½ tsp cinnamon

Preheat your oven to 350˚F. Place the silicone canelé mold on a cookie sheet lined with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, oil, and eggs on medium until the sugar has dissolved.

Add the vanilla and orange juice and continue mixing until combined.

Then add the half of the flour, plus all of the baking powder, and salt. Mix on low just until combined.

Add half of the milk and mix and continue mixing until the milk begins to be absorbed. Add the remaining flour, and mix just until the flour begins to disappear, then add the remaining milk, and finish mixing just until combined.

Add the poppy seeds, and mix on low just until they are distributed through the batter.

Fill each cup of the canelé mold with 2 tablespoons of batter. Bake for 11 to 12 minutes in the preheated oven.

After baking immediately turn the cakes out of the molds and dredge thoroughly in the cinnamon and sugar. Place on a rack to cool.

Follow ButterFlourBlog on Twitter