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Image / Editorial

Moreish Mini Spiced Almond Cakes


By Kate Phelan
23rd Dec 2015
Moreish Mini Spiced Almond Cakes

Greet your guests with warmth this festive season with these?exotic spiced almond cakes…

Little cakes of joy with a subtle chilli kick ? one of these moreish mouthfuls is never enough, so bake plenty!
Makes 10 mini cakes.

YOU WILL NEED
For the spiced orange jelly
* juice of 1 orange
* 1 tsp allspice
* 3 sheets gelatin

For the spiced almonds
* 12 almonds
* 50g sugar
* 1 tsp chilli flakes

For the sponge cake
* 200g self-raising flour
* 200g butter
* 200g sugar
* 4 eggs
* 1 tsp vanilla essence

For the marzipan
* 1 pack golden marzipan

Moreish Mini Spiced Almond Cakes

METHOD
1 Juice the orange and add 2 tbsp boiling water plus the allspice.
2 Soak the gelatine sheets in cold water and once soggy drain and add to the hot water and orange juice mix.
3 Stir until fully incorporated, pour into a shallow tin and leave to set.
4 For the spiced almonds heat the sugar and chilli flakes in a frying pan without stirring until the mixture melts and turns slightly brown.
5 Add in the almonds and move the pan around to coat.
6 Once covered, remove the almonds and leave to cool on baking paper in twos.
7 For the sponge, preheat an oven to 190?C and line and butter a wide flattish tin.
8?Beat the butter, vanilla and sugar together until light and fluffy, then add one egg in at a time.
9?Once incorporated, fully sift in the flour and fold in.
10?Cook the cake for 15-20 minutes or until a knife inserted into the centre comes out clean.
11?Remove from the tin and leave to cool.
12?Roll out your marzipan to ?cm thickness and cut circles using a small scone cutter.
13?Keep the marzipan circles in the freezer until everything else is ready.
14?To assemble: using the same-size scone cutter, create mini sponge cakes.
15?Repeat with the spiced orange jelly.
16?Place one layer of jelly on top of the cake and then a layer of marzipan.
17?Top with a couple of spiced almonds and enjoy.

Pick up the sparkling January-February 2016 issue?today?for our gorgeous gourmet guide to Galway – Ireland’s new foodie capital!

Recipes and styling?Jette Virdi ?Photography?Nathalie Marquez Courtney ?Styling assistant?Michelle Hanley