Afternoon everyone! Having a busy day? In need of a little tea and cake break?! Well today's post might just inspire you as you take a few minutes away from your desk and have that well deserved cup of tea!
The other day I made these little beauties - Nigel Slaters Marzipan Berry Cakes and they were so delicious that I thought I'd share some pictures here on the blog today.
They are incredibly quick and easy to make with relatively few ingredients, a great way to use up any leftover marzipan from the Christmas baking season. The marzipan and ground almond taste make them distinctively Christmassy and they certainly go down well with office colleagues on a cold winters day! Best served warm (30 seconds in the microwave will see to that) the marzipan and blueberries will melt into a crumbly heap of goodness.
The original recipe is here but below is a quick run down.
YOU WILL NEED
180g Caster Sugar
80g Plain Flour
150g Ground Almonds
100g Marzipan roughly cut into 1cm pieces
METHOD (via BBC-Food)
Preheat the oven to 180C/350F/Gas 4.
Cut squares of baking parchment that would easily cover the holes of a bun tray. Line each one (or you could cheat a little bit like me and use pre-made muffin cases!)
Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.
Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.
Fold the marzipan into the mixture.
Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.
Bake the cakes for 30 minutes, or until springy to the touch.
Sprinkle with a little icing sugar and serve warm.
My mixture was quite stiff - I'm not sure if this is my over whisking or the way it is meant to be but it worked perfectly well so either way it's not something to worry about.
They didn't rise to fill the full muffin case - they aren't actually meant to be huge traditional muffin sized cakes though so don't fear. They are more like little bite sized pieces of almondly heaven! Apparently they go well with a dash of cream which I don't doubt, however they are also perfectly wonderful on their own. The marzipan and blueberries almost start to caramelise and are just a combination that sit so happily together. Really a lovely little taste of Christmas.
You can also dust with a little icing sugar at the end for that final winter flourish if you wish.
So if you fancy giving these a go (which I think you should especially if you're a marzipan fiend like me!) then I hope you enjoy them. So simple to make with such pleasing, seasonal results. Perfect for that office Christmas tea break with colleagues at work or for pleasing the family on a cold winters day.