Soft Almond and Raisin Cakes

Jordan Michelle Falco


IPP - Week 3 May 24th

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator:

pinch tips: How to Measure Ingredients



250 g
raw almond marzipan 50%
125 g
25 g
sifted flour
60 g
butter, melted
golden raisins steeped in rum

Directions Step-By-Step

Work the marzipan in an electric mixer fitted with the paddle, gradually adding the eggs. Do not overwork the mixture. When smooth, add flour and melted butter.
Pipe into buttered "Flexipan" trays of 4 cm diameter (fill to 3/4 only), or any othere preferred mould. Onto each cookie top, pres a few golden raisins, which have been steeped in rum and drained. Bake in a fan forced oven at 180C for about 8 to 10 minutes. After cooking, brush lightly with rum.

About this Recipe

Course/Dish: Cakes, Other Desserts