Marzipan & almond cakes with roasted plums

Name: Marzipan & almond cakes with roasted plums
Yield: This makes 6 small individual cakes (I use baby loaf tins but round muffin tins will do the trick). You can double the recipe to make a 24cm diameter cake, enough for 10–12 people; just increase the baking time to 25–30 minutes
Cuisine: Turkish
Ingredients: 100 g butter; ½ vanilla pod (or substitute 2 star anise, for a different flavour); 100 g caster sugar; 30 g wholemeal flour; 2 eggs; 80 g ground almonds; 60 g dark brown sugar; 50 g caster sugar; a pinch of salt; 50 g marzipan, broken into little chunks; 25 g whole almonds, roughly chopped (I prefer them with the skin on)

Preparation info

This makes 6 small individual cakes (I use baby loaf tins but round muffin tins will do the trick). You can double the recipe to make a 24 cm diameter cake, enough for
10–12
people; just increase the baking time to 25–30 minutes

Difficulty
Medium

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

A certain percentage of the population are ‘marzipan fiends’. They look at our dessert menu, see this and light up, their choice made in seconds (or years ago, actually). I’d like to say my husband is one such fiend, as he loves marzipan, but he is just as keen on chocolate, caramel, creamy things, fruity things, any dessert really. . .

Ingredients

For the cakes

100 g butter
50 g caster sugar
60

Method

Prepare six small individual tins or silicone moulds – spray with butter spray or brush with melted butter. Preheat your oven to 180°C/160°C fan/gas mark 4.

Cream the butter and two sugars together in a mixer, or with a wide spoon in a bowl, until they are well combined and the