Hello friends,
As a recipe developer and food stylist, my brain gets in gear for Christmas as early as July. In the height of summer and the heat of my kitchen, I’m forced to disconnect from my environment and think about what cosy, festive recipes we all might want in a few months. Putting on a Destiny’s Child or Boyz to Men Christmas album usually helps to set the scene but it does mess with your brain a bit.
By the time Christmas actually rolls around, it takes a while for me to muster up the festive spirit but I’m glad to say I’m well and truly in it now. Give me all the mulled wine, carol services, egg nogs, chocolate orange and Pret Christmas sandwiches.
This week, I’m sharing the recipe for my marzipan yoghurt cakes from my book, I’ll Bring Dessert. It’s probably the perfect time to mention that I’ve finally sorted out my website and now have a limited number of signed copies available to purchase. (Ideal for those of you who’d prefer to avoid Amazon). If you want to gift it to a baker or sweet toothed person in your life, there’s also an option to get it gift wrapped and add a personalised message. Ordering by the 20th December should ensure it arrives by Christmas!
Whilst these little cakes work well for taking along to one of the many gatherings you’ll likely be having over the next few weeks, if you’re after something with a bit more oomph, then keep your eyes peeled for the next newsletter. I’ve got some fabulous desserts that would be perfect for the big day or New Years. Think big pavlovas, layered cakes and lots of chocolate and spice. I’ll be sending it out a little earlier in the week than normal to give you enough time to decide on what to make and get your ingredients in.
Until then, enjoy this weeks recipe!
Benjamina x
Marzipan as an ingredient can be quite divisive. I used to hate the stuff but over the years it’s grown on me, thanks in part to one of the OG food bloggers, Molly Yeh. Molly would (and still does) use marzipan in so many of her recipes, each one accompanied by a few lines joyfully exclaiming why she loves it so much. It made me rethink my dislike and it turns out, it’s a pretty good ingredient to bake with, especially around this time of year. If you like bakewell tarts and that nostalgic almond extract flavour, then you may want to give these a go.
Everything gets whizzed in a food processor and you’re left with a very soft, very squidgy little gluten free cake. Serve it with a bit more lightly sweetened yoghurt and a spoonful of spiced compote for a very cute, low effort dessert. They keep well for a few days so you can make a batch and slowly work your way through them on the sofa whilst watching some classic Christmas movies.
MARZIPAN YOGHURT CAKES
This recipe comes from my third cookbook and no matter how many eyes look over the manuscript to spot any errors, there’s always one that inevitably slips through. The recipe printed in the book (page 163) states that it makes 5 but it actually makes 10! To be fair, I did start with 5 at first but then decided they were a bit too hefty and switched from muffin size to something more dainty. The baking time is also incorrect due to the size change and they only need to bake for 20 - 25 minutes until browned.
RECIPE
makes 10
equipment : x1 12 hole cupcake tray
90g unsalted butter, softened
125g marzipan
75g caster sugar
2 large eggs
125g ground almonds, plus extra to dust
1/4 tsp fine sea salt
1 tsp baking powder
60g greek yoghurt
To serve,
200g greek yoghurt
1/2 tbsp icing sugar, plus extra to dust
METHOD
Preheat the oven to 180c/160c fan. Generously grease 10 holes of a cupcake tray and dust the insides well with some ground almonds.
Add the butter and marzipan to a food processor and blitz until combined. Add in the sugar and eggs and blitz again until smooth, making sure to scrape down the sides frequently.
Tip in the almonds, baking powder and salt and pulse to combine. Spoon in the yoghurt and give it one last blitz. Spoon the batter into the holes and bake for 20 -25 minutes until risen and browned.
Let them cool in the tray for 5 minutes before running a spatula around the edges to loosen. Tip them out onto a wire rack to cool completely.
To serve, mix the yoghurt and icing sugar together until smooth. Spoon a little on top of each cake and top with jam or compote before serving.