I love marzipan. But since it’s mainly used on rich fruit cakes it’s been hard to find a way to enjoy it that’s compatible with the cinnamon & benzoate-free diet. This recipe is a twist on the traditional idea of bakewell tarts, and has marzipan under the cake mix!
125g plain flour
55g butter (cold, straight from fridge)
2 – 3 tbsp cold water (use iced water if your kitchen is warm)
2 tablespoons of either lemon curd, or a jam or marmalade that is safe for you, or honey, or syrup.
60g marzipan (if you are very intolerant and cannot find a shop-bought version you can tolerate, it is possible to make your own marzipan but this can be very time-consuming. If anyone wants a recipe, just ask and I’ll consult my Mrs Beaton book for you!)
For the topping (apologies for the imperial weights, this was how my mum taught me to make cake mix!):
2oz butter (slightly softened – bring to room temperature in advance)
2oz caster sugar
drop of vanilla essence
4oz self-raising flour
1. make pastry – rub the flour and butter together until it resembles breadcrumbs. Add just enough iced water to form a pliable dough – it should not be at all sticky. Do not overwork or kneed. Once mixed, refrigerate for 30 minutes.
2. make cake mix – beat butter and caster sugar until creamy. Add egg and vanilla and beat until well combined (it may curdle slightly but don’t worry). Sift in flour and fold gently to combine.
3. line cupcake tin – roll out pastry and cut 12 circles of sufficient size, and place into tin.
4. Put a small dot of your curd/jam/syrup into the bottom of each pastry case.
5. cut the piece of marzipan into 12 roughly equal pieces and roll into small discs and place on top of the curd/jam/syrup.
6. put cake mix on top of the marzipan and roughly spread so that it covers the marzipan disc completely.
7. bake in a low to medium oven for around 15 to 20 minutes or until the pastry is crisp and the sponge golden.