soft almond and raisin cakes

Name: Soft Almond and Raisin Cakes
Ingredients: 250 gram(s) raw almond marzipan 50%; 125 gram(s) eggs; 25 gram(s) sifted flour; 60 gram(s) butter, melted; - golden raisins steeped in rum

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32 Pinches 1 Photo

Jordan Michelle Falco

Orlando, FL

Updated on Jul 23, 2011

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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The soft almond and raisin cakes are the small triangular cakes, 4th from the right.

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Ingredients

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

How To Make soft almond and raisin cakes

Step 1

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.

Step 2

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.
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