Dear all, a new year has begun. I hope you had a wonderful New Year's Eve. I spent New Year with friends and we had a lovely evening. So…a new year just started…and I did not know which recipe I should post first. Looking through my folders, I decided to post the recipe for the marzipan mini bundt cake. Why this recipe? Because I've baked them 2 years ago. And I decided to finally publish the recipes that are now waiting so long. And I start with this recipe.
For 24 pieces you need:
35 g cold marzipan
For 24 pieces you need:
35 g cold marzipan
1 egg
40 g icing sugar
1 tsp vanilla sugar
40 ml neutral oil
35 g flour
½ tsp baking powder
food coloring (optional)
This is how you proceed:
Preheat oven to 170°C. Grease and dust with flour the bundt cake form.
Grate marzipan. Together with the egg, icing sugar and the vanilla sugar stir until creamy. Slowly pour the oil and stir. Mix flour and baking powder and sieve over the egg-sugar mixture. Stir. Optionally add the food coloring.
This is how you proceed:
Preheat oven to 170°C. Grease and dust with flour the bundt cake form.
Grate marzipan. Together with the egg, icing sugar and the vanilla sugar stir until creamy. Slowly pour the oil and stir. Mix flour and baking powder and sieve over the egg-sugar mixture. Stir. Optionally add the food coloring.
Pour batter into a piping bag. Fill the form with the batter. Bake for about 10-15 minutes.
Allow to cool for 10 minutes. Remove from the mold and allow cooling completely. Sprinkle with icing sugar and serve.
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