Lingonberry and marzipan cake

Lingonberry and marzipan cake

By
From
Scandinavian Baking
Makes
16
Photographer
Columbus Leth

The origin of marzipan is disputed. Some claim it is from Venice, others that it can be dated back to Persia at around 700AD. But one thing is for sure: Scandinavians love it. We use marzipan in baking, for decorating cakes, in chocolate bars, and we eat it raw. This cake is no exception. I like the recipe best with sour lingonberries, because they counterbalance the sweet marzipan.

Ingredients

Quantity Ingredient

For the cakes

Quantity Ingredient
170g plain flour, plus more to dust
pinch salt
60g icing sugar
115g butter, chilled
1/2 egg, lightly beaten

For the filling

Quantity Ingredient
300g Home-made marzipan, coarsely grated, (60% almonds)
2 eggs, lightly beaten
100g soft butter
150g lingonberries or redcurrants

Method

  1. To make the cakes, sift the flour, salt and icing sugar into a bowl and rub in the butter with your fingers until the mixture resembles crumbs. Add the egg and stir until the pastry comes together in a ball. Wrap in cling film and rest in the refrigerator for 30 minutes.
  2. Preheat the oven to 200°C.
  3. Roll the dough out on a floured work surface to 5–8 mm thick, then cut out rounds with a 9cm cookie cutter. Place them in a fairy cake tin, ideally an ornate one with fluted or oval-shaped holes. Mix the marzipan, eggs and butter into a smooth paste, use it to fill the little pies and add the berries or currants. Bake for 20–25 minutes.
  4. Leave to cool on a wire rack before serving.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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