Cutie Cakes

Baby Cutie Cakes

Cuties, also known as “sweeties” and officially called clementines, are a favorite citrus snacker of the kiddie crowd. These super-moist, almond meal sandwich cakes are packed with vitamin C, covered in a sweet pineapple glaze, and sized to perfection for little fingers and pie-holes.

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Baby Cutie Cakes


Yield: 16 to 20 mini cakes

Cook Time: 2 hours

Ingredients:

For the cake:

  • 4 cuties/sweeties/clementine oranges (grate and reserve their zest)
  • 1/2 cup brown sugar
  • 4 tablespoons butter, softened
  • 2 eggs, beaten and at room temperature
  • 1/4 cup almond milk, at room temperature
  • 2 drops almond extract
  • 1 cup almonds, ground to a coarse meal
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons orange marmalade

For the glaze:

  • 1 cup confectioner’s sugar
  • 3/4 cup fresh diced pineapple
  • Zest from clementines

 

  • 1 additional clementine, for garnish

Directions:

  1. Cover zested clementines with water in a large saucepan until just submerged; bring to a boil over high heat. Reduce heat to a simmer; cook 45 minutes. Remove from heat; drain (the water will be lightly flavored and can be saved and added to tea, used to make oatmeal, etc.) and set aside.
  2. Preheat oven to 350˚F. Combine sugar and butter in a large bowl; cream until smooth. Add eggs, almond milk, and almond extract; mix until smooth. Gradually drop in and combine reserved clementine pieces. In a separate large bowl, stir together almonds, flour, baking powder, and salt. Add flour mixture to egg mixture; mix well.
  3. Lightly butter an 8-inch baking dish; fill with batter. Bake on the middle rack until edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven; cool 15 minutes in the pan and then completely on a rack.
  4. Meanwhile, make the glaze. Combine all ingredients in a food processor and mix until very smooth. Glaze will retain small bits of zest and pineapple.
  5. Once cool, carefully slice the cake depth-wise through the middle to create two equal-sized square layers. Remove the top half and spread the bottom layer evenly with marmalade. Carefully replace top half and poke cake all over, through both layers, with a skewer. Cut cake into 16 to 20 small squares.
  6. Place cakes on a piece of foil or wax paper, leaving a little bit of space between each. Pour glaze evenly over top to cover completely. Allow glaze to set at least 30 minutes.
  7. To serve, zest final clementine, peel and section (for great presentation, try cutting sections without pith). Place one section atop each baby cake and sprinkle with zest.