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Mini Spice Cakes with White Sugar Icing & Candied Cranberries
Serves: 10 – 12 cakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- Butter and flour, for the moulds (if necessary)
- 100 g soft butter
- 30 g marzipan
- 100 g sugar
- 3 eggs
- 1 pinch salt
- ½ – 1 tbsp powdered cinnamon
- 1 tsp grated Tonka bean
- 1 tsp grated nutmeg
- 2 tsp curry powder, mild
- Zest of ½ untreated orange
- Zest of ½ untreated lemon
- 200 g flour
- 1 tbsp corn flour
- ½ tbsp baking powder
- 50 g peeled and ground almonds
- 1 – 2 tbsp of milk
- 120 g cranberries
- 1 egg white
- Sugar, to roll
- 150 g icing sugar
- 1 – 2 tbsp lemon juice
- Rosemary sprigs, to garnish
Instructions
- Preheat the oven to 180°C in convection mode. Grease Kugelhopf moulds (approx. 7 cm Ø), or use a baking tray for mini cakes, and sprinkle with flour.
- Beat the butter and marzipan with the hand mixer until creamy. Stir in the sugar. Add the eggs one by one, stirring well. Add salt, cinnamon, Tonka, nutmeg, curry and citrus powder and mix. Sift the flour with the starch and baking powder, mix it with the almonds and stir in alternately with the milk. If necessary, add a little more milk. Fill the moulds with the dough and bake in the oven for about 25 minutes (do a stick test). Then allow to cool briefly, remove from the moulds onto a cake rack and allow to cool.
- For decoration, wash the cranberries and pat dry. Lightly beat the egg white with a fork. Stick the cranberries one by one on a wooden stick, pull them through the egg white and roll them in the sugar. Place on baking paper to dry.
- Mix the icing sugar with lemon juice and water, as required, until thick and brush the top of the cake with the icing so that it runs slightly over the edges. Garnish with cranberries and rosemary sprigs and allow to dry well before serving.
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