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Marzipan almond cakes and birch plums
This recipe is adapted from Honey & Co, adding spices and birch syrup to create a warming winter dessert…
Votes: 1
Rating: 5
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Rate this recipe!
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cakes
  1. Prepare six muffin cake cases or, even better a 6-cake silicone mould Preheat the oven to 180oC / 160oC fan / Gas Mark 4
  2. Cream the butter and sugar together in a mixer until well combined and the butter starts to aerate. Don’t overwork the mixture until it is too fluffy though. Mix in the eggs one at a time, then add the flour, ground almonds and combine. Fold in the chopped almonds and marzipan chunks. Spoon the batter into the six cake cases/moulds. Bake for 15-25 min until golden on top. The cakes need to still be gooey inside and the marzipan will stay soft and ooze…
Birch Plums
  1. While the cakes are cooking, you can prepare the plums. Stew the plums, syrup and star anise slowly over a low heat until the plums start to break down, but still retain their shape.
  2. You can serve straight away, or store them, covered, in the fridge.
Recipe Notes

 

They will keep for 2-3 days in the fridge. You can then warm them in the microwave (20 seconds each) which will also soften the marzipan again… Serve with the plums (hot or cold) and, if you want, a dollop of yoghurt or sour cream.

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