my lovely, lovely readers… i’m sorry for the slow-down on updates. there are so many exciting things in my life at the moment, that i find it hard to sleep and not stay awake marveling at everything. this might sound alarming or über-nervous… it’s not (alarming). it’s just… i love my job (you know, the paid one, not the actual passionate-blogger-cooking-all-night-but-not-earning-a-dime kind of pastime-slash-job…)! and there are some major, big exciting projects going on. actually, quite sad that i can’t share them with you here (right now) – but i might at some stage. so, work is pretty good. and else, i’m just overwhelmed by so many things. by summer (which means i have to be outside all the time, my kitchen is grumpy…), by my dreams and plans and things in my head. it’s all too much. i’ll stop brabbling. it’s one brabbly mess today. like i don’t know my punctuation, tutting. blame excitement, happiness, freedom – and a spoonful of gittery nerves and stressed out sighs, too, haha. ugh! so, just a recipe. darling little cakes. almondy-marzipaney mini bundt cakes. eep!
rhubarb marzipan tea cakes
80 g organic butter, at room temperature, plus more for greasing the pans
1 vanilla bean, extracted
2 tsp. almond flavor
2 organic free-range eggs
90 g flour
30 ml cream
80 g confectioner’s sugar
5 g sugar
2 tsp. baking powder
pinch of salt
80 g rhubarb, cut into mini cubes
40 g marzipan, cut into mini cubes
start by preheating the oven to 180 degrees celsius. grease and flour the mini bundt cake pan(s). make sure all the ingredients are really at room temperature (the cakes will thank you).
mix the butter, confectioner’s sugar, almond flavor and vanilla together until creamy white. add one egg after another. then the cream and the sugar. continue to mix the batter. after a while, sift in the flour and baking powder mixture, and add a pinch of salt. carefully fold in the tiny rhubarb and marzipan cubes, and divide the batter into the moulds. bake the mini bundt tea cakes for about 15-16 minutes (depending on size). let cool for a few minutes, then transfer to a rack to cool completely. dust with confectioner’s sugar before serving.
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