Mini cake joy! # 395: Orange Almond Boston Cream Pie

Eek this is my last stock-piled bake to post about! Luckily Eleanor just discovered the joy of a wrap carrier so I hoping to get back into baking with a tiny ride-along.

Back on the mini cake grind. They don’t use atrocious amounts of eggs (I did read the egg prices are going back down, yay!), you can have 3 slices without feeling insane, and they’re just adorable.

I’ve been meaning to make a classic Boston cream pie for years, but have only danced around it with cupcakes and more sponge cakes, pastry cream and chocolate ganache than I can comprehend. I started off this bake with the intention of finally making one but I clearly veered off course with flavors and cake style. Oops!

It’s really only inspired by Boston cream pie but to be honest, I’ll take an orange almond olive oil cake over a vanilla sponge any day. Oo imagine building a bracket for cake… that’d be my kind of March Madness!

There are some fun facts about Boston cream pie and its misleading name in my cupcake post from 2018, including a link to a list of official state desserts! Good job, past me.

The recipe I found is gluten-free (wassup almond flour) and can be made with any citrus. I’m thinking maybe grapefruit for next time!

Brb, cooing over the tiny bundt pan.

Only a small bit of sinking in the middle, but I’ll take it! Wins: it was still fully cooked and it turned out of the pan without ripping.

Ta-da!

Assembly line up: dark chocolate melted with cream, vanilla pastry cream and sliced almonds. The pastry cream recipe and steps are hiding in my craquelin cream puff post here.

My slicing angle could use some work, but be distracted by the cloud of cream please!

So smol.

Now I’m getting doughnut vibes.

Nothing like a handful of sliced almonds to bring the elegance.

Happy munching!

Cake recipe from: Lemon Olive Oil Cake from CaitlinJesson on Instagram