soft almond and raisin cakes
(1 rating)
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: http://southernfood.about.com/library/info/blconv.htm
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(1 rating)
Ingredients For soft almond and raisin cakes
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250 graw almond marzipan 50%
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125 geggs
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25 gsifted flour
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60 gbutter, melted
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golden raisins steeped in rum
How To Make soft almond and raisin cakes
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1Work 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.
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2Pipe 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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