Spice Cake Confection with Marzipan Filling

Name: Spice Cake Confection with Marzipan Filling
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 Portionen
Ingredients: 150 g Butter; 100 g Sugar; 60 g Butter; 100 g Marzipan raw material; 100 g Apricot jam; 2 tbsp Lemon juice; 60 g Sultanas; 30 g candied Cherries; 30 g Orange peel; 30 g Candied lemon peel; 1 piece Organic orange; 2 piece Eggs (size M); 1 tsp Cinnamon powder; 1 tsp Cloves (ground); 0.5 tsp Ginger powder; 0.5 tsp Cardamom (ground); 250 g Wheat flour (type 405); 2 tbsp Baking cocoa; 0.5 Pck. Baking powder; 60 g Almonds (chopped); 150 g Dark chocolate coating; 1 tbsp Sunflower oil

Cake

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These small spice cakes with a fine marzipan apricot filling are a real highlight in the Advent season. I make them every year and they are always devoured in no time! The combination of the warm spices, the juicy dough and the fruity filling is simply unbeatable. The dark chocolate couverture gives them the finishing touch. They are a bit more complex to prepare, but it's definitely worth it. Ideal for coffee or as a small gift from the kitchen.

Ingredients (22 ingredients)

150 g Butter
100 g Sugar
60 g Butter
100 g Marzipan raw material
100 g Apricot jam
2 tbsp Lemon juice
60 g Sultanas
30 g candied Cherries
30 g Orange peel
30 g Candied lemon peel
1 piece Organic orange
2 piece Eggs (size M)
1 tsp Cinnamon powder
1 tsp Cloves (ground)
0.5 tsp Ginger powder
0.5 tsp Cardamom (ground)
250 g Wheat flour (type 405)
2 tbsp Baking cocoa
0.5 Pck. Baking powder
60 g Almonds (chopped)
150 g Dark chocolate coating
1 tbsp Sunflower oil

Preparation (11 steps)

Prepare muffin tin

Preheat the oven to 180 °C (convection). Grease the wells of a muffin tin with butter and set aside.

Prepare honey-sugar-butter mixture

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 100 g sugar and 60 g butter in the mixing bowl and melt for 3 min./50°C/speed 2. Then transfer to a mixing bowl and let cool for 10 minutes.

180

Prepare filling

Cut 100 g marzipan raw material into pieces and mix thoroughly in a bowl with 100 g apricot jam, 2 tbsp lemon juice, 60 g sultanas, 30 g candied cherries, 30 g orange peel and 30 g candied lemon peel. Set aside.

Grate orange peel and squeeze juice

Wash 1 organic orange in hot water and dry. Finely grate the peel and squeeze the juice. Add both to the cooled honey-sugar-butter mixture.

Mix liquid ingredients

Thermomix® Setting

20 sec/Speed 3

Add 2 eggs (size M), 1 tsp cinnamon powder, 1 tsp cloves (ground), 0.5 tsp ginger powder and 0.5 tsp cardamom (ground) to the honey-sugar-butter mixture and stir for 20 sec/speed 3.

Mix dry ingredients

Mix 250 g wheat flour (type 405), 2 tbsp baking cocoa, 0.5 pack baking powder and 60 g chopped almonds in a separate bowl.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add the dry ingredients to the liquid ingredients in the mixing bowl and knead for 2 min/knead stage to form a dough.

120

Fill muffin tins

Spread half of the dough onto the prepared muffin tins. Add 1 tbsp of filling to each and cover with the remaining dough.

Baking

Bake the muffins in the preheated oven for 25–30 minutes. Remove and let cool.

Melt the chocolate coating

Thermomix® Setting

3 min/122°F/Speed 1 50

Roughly chop 150 g dark chocolate coating and place in the mixing bowl. Melt for 3 min./50°C/speed 1. Add 1 tbsp sunflower oil and stir for 10 sec/speed 2.

180