Mini Marmalade Dutch Oven Cakelets

Preheat the oven to 350°F (175°C). Lightly oil the two Round Dutch Oven Cakelet Pan cavities with butter. Use a Basting Brush to ensure all crevices are evenly coated.

In a small bowl, whisk together the flour and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients and yogurt to the batter in alternating additions. Mix just until smooth.

Spoon the batter into the prepared pan cavities, filling each one just below the rim (leave 1–2 mm space). Use a wet finger or small offset spatula to level the surface of each cake.

Transfer the cakelet pans to the oven and Bake the base (body) cakes for 20 minutes and the lid pieces for 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 8 minutes before carefully inverting onto a wire rack to cool completely.

Trim the base cakes using a knife to create a flat top. Use a small spoon or Parisian scoop to carve a shallow cavity in the center of each base. Fill each with about 1 tsp (5 ml) of marmalade, using the full ½ cup evenly across all cakelets.

Place a lid cake on top of each filled base. For the finishing touch, use a small paring knife to make a shallow indent in the center of the lid and gently press a chocolate chip into the indent to resemble the Dutch oven knob.

Tips & Notes

• Try different fillings like raspberry jam, lemon curd, or ganache for variety.
• Store at room temperature in an airtight container for up to 2 days.