Gluten free Marzipan Cake

There was a vision of writing up some recipes based on using up the cupboards of all their festive foods. But it seems there was a) little in the way of foods left over and b) what was left went into this recipe! 😀

This recipe and bake is loosely based around a Nigella Lawson recipe for Easy Almond Cake, but I have adapted it for gluten free and a couple of additions and different methodology. Mainly because I couldn’t be bothered to get the food processor out. So I made this in the Kitchen Aid food mixer.

You’ll need a deep, lined 8” cake tin with a loose base or you can use a springform cake tin.

Preheat the oven to gas 4, 180c, 160c fan.

220g soft Marzipan – can be microwaved for about 10 seconds if required. I used a mixture of Hotel Chocolat and Niederegger Marzipan. And yes these are chocolate coated, it just adds to the taste. And yes, we had a lot of Marzipan for Christmas 😀😀 there was also a chunk of ready to use Marzipan left in a tub too.

220g  very soft butter

40g caster sugar

1 teaspoon almond essence

5 eggs

120g gluten free self raising flour

1/4 teaspoon baking powder

60g toasted nibbled almonds

60g icing sugar (to make into water icing when the cake has cooled and has been removed from the tin)

Extra Marzipan (and glacé cherries if you have them) to decorate

Beat the marzipan and the butter in the mixer until soft mushed. Beat in the eggs one at a time then pour in the essence.  Don’t forget to scrape the sides of he mixing bowl.

Tip in the flour and baking powder and stir in until fully combined.

Place the cake mix into the prepared cake tin, sprinkle on the toasted nibbled almonds and bake for 40 – 50 minutes. Check with an inserted skewer. If it comes out clean it’s done.

Allow to cool in the tin before removing and cooling on a rack.

Make the water icing by adding hot water to the icing sugar a tablespoon at a time until you have a smooth paste. Then using a spoon drizzle on the icing sugar and decorate with chocolate marzipan (and or glacé cherries of you have them).

 

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Marzipan Roulette

We don’t need an excuse to eat marzipan.

Perhaps putting some on top of a cupcake is a little extreme, after all why not just do away with the cupcake?!  But sometimes there’s a need to go that extra step and over indulge or just because you can.

There is no better way of over indulging with marzipan than a good bite or two of Niederegger Marzipan and because it’s Niederegger there’s a call for something a little extra in the mix.

Pre heat the oven to Gas 3/170c line a 12 muffin tray with your chosen colour cupcake cases. This makes 12 cupcakes but the small pack of Niederegger only has 8 marzipan bites…someone is going to be let down…..😀 and then it’s marzipan roulette…Coffee, Pineapple, Orange or Pistachio…or buy the bigger box….

For the cupcakes –

150g soft butter

150g caster sugar

3 eggs

1 1/2 teaspoons Almond essence

150g gluten free self raising flour

For the filling –

120g Raspberry Jam

For the buttercream –

100g soft butter

170g icing sugar

30g cocoa

4 tablespoons milk

4 tablespoons Amaretto liqueur

1 pack of Niederegger Marzipan Loaves

Cream the butter and the sugar until light and fluffy, then add the eggs one by one, adding a spoon of flour to stop the mix from curdling. Mix in the essence and stir in the gluten free flour. Don’t over mix, otherwise you’ll take the air out of the mix and the finished cakes will be a little heavy.

Divide the mix between the 12 cases and bake in the oven for about 20 minutes. Or until an inser.ted skewer comes out clean. Remove from the oven and allow to cool in the tin before removing and putting them on a wire rack.

Once cooled and using a cupcake corer, take out the middle of the cupcakes and fill with a teaspoon of the raspberry jam. Then make the chocolate buttercream.

Beat the butter until it’s light and fluffy, using an electric hand whisk, then carefully stir in the icing sugar and cocoa to avoid a dust cloud. Then beat again with the mixer until fully mixed, then beat in the milk and liqueur. Pipe onto the cupcakes and finish with the unwrapped marzipan loaves…or if you buy a larger box, you’ll have a spare one or two to ……

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