Tuesday, July 12, 2011

Sunflower Agave Cakelets

This cute little silicon pan has been patiently waiting its turn in my pantry for awhile now.

The patient pan and a huge bouquet of sunflowers we received  from a guest at my husband's Baghdad to NYC party inspired me to create a cake recipe with both sunflower oil and sunflower seeds.

They came out great. Next time I would like to try using whole wheat or whole wheat spelt flour.

The cakes look lovely on their own. However, I went the extra step to thinly glaze them with sunflower colors to accentuate the design. You can also make this recipe in a muffin, loaf or mini loaf pan. I got 11 cakelets from the recipe.

This one is a winnerThe cake has a dense velvety  texture with a deep, sweet and nutty flavor.

Sunflower Agave Cakelets
(Loosely adapted from Spice Honey & Sunflower Cake recipe from Taste.com.au)

For the cakes:

  • 2 eggs
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup sunflower oil
  • 3/4 cup agave syrup
  • 1 teaspoon vanilla
  • 2 +1/3 cups AP flour
  • 1 + 1/4 teaspoons baking powder
  • 1 cup sunflower seeds
  • Preheat oven to 350 degrees F
  • Grease your pan or molds.
  • Whisk flour and baking powder together and set aside.
  • Beat egg and sugar together until just combined.
  • Add oil, agave and vanilla and mix thoroughly.
  • Add flour in thirds until everything is combine.
  • Mix in the sunflower seeds.
  • The dough will be very sticky. Fill the pan or molds and bake for 25-30 minutes or until a test stick or knife inserted into the center of the cake comes out clean.
  • Remove from oven, let stand 10 minutes.
  • De-pan and transfer to a wire rack to cool completely.

For the Glazes:

Yellow Glaze:

  • 2 tablespoons milk
  • 1/2 cup powdered sugar
  • Yellow gel food coloring
  • In a small saucepan heat the milk.
  • Whisk in the powdered sugar until dissolved.
  • Add the coloring a few drops at a time until you get a nice deep bright yellow. I used Wilton's Buttercup Yellow.

Chocolate Glaze:

  • 1 +1/2 tablespoons milk
  • 1/2-1 tablespoon cocoa powder
  • 1/4 cup powdered sugar
  • In a small saucepan heat the milk.
  • Whisk in the powdered sugar  and cocoa until dissolved.
To Glaze the Cakes:

I made the yellow glaze first and dipped the tops of the cakelets into the glaze and set them on a rack. For the centers I brushed on the chocolate glaze on the center of the cakes using a small paint brush.


  1. Oh so pretty! I need to find a cake mold like that!

  2. They sound delicious and I love the way you glazed them. They almost look like earthenware!

  3. These are lovely! Healthy and so pretty. Love the moulds. :-)

  4. Lovely looking little cakes and perfect for individual portions. Your glaze looks wonderful.

  5. I love these! But instead of "de-pan and transfer...", shouldn't it be "deflower?" Come up with a natural yellow to use instead of the food coloring (but not turmeric), and I'd be thrilled.

  6. What pretty little cakelets! So perfect for summer!

  7. Super pretty little cakelets, I thought they looked sweet even before you decorated them. What a cute little pan.

  8. Awee..I love those cutie molds, Lora! How lucky to get priceless gifts like these. Thanks for dropping by my site. Happy to follow your blog.

  9. Cute food can be made to look even cuter with fun molds and other kitchen tools. Plus, individual servings of desserts are always appreciated. No one has to fight over the last piece!


Thank you for your comments and feedback. I love hearing from you!