Marzipan Berry Cakes
These delightful almond and blueberry cakes are a perfect treat for any occasion. With a tender crumb and bursts of juicy blueberries, each bite is a delicious explosion of flavor. The subtle hint of marzipan adds a lovely almond note that pairs beautifully with the sweetness of the blueberries. Easy to make and even easier to enjoy, these cakes will surely become a new favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 180g/6¼oz caster sugar
- 180g/6¼oz butter
- 2 free-range eggs
- 80g/2¾oz plain flour
- 150g/5oz ground almonds
- 100g/3½oz marzipan
- 100g/3½oz blueberries
- , to serve icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one.
- Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.
- Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.
- Fold the marzipan into the mixture.
- Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.
- Bake the cakes for 30 minutes, or until springy to the touch.
- Sprinkle with a little icing sugar and serve warm.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12 cakes
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