My wonderfully British room-mate and friend extraordinaire - Alice - turned 25 this weekend!
In celebration, we hosted a little party at our apartment.
We laughed. We played games. We ate a rabbit-shaped cake.
Somewhere along the line, things got silly...
I remember the first time I ever baked with her. I'd known her for about month. She told me that she never followed recipes. In my head I told her she was nuts.
Slowly but surely she's rubbed off on me, and now my obsessive "Recipe Nazi" tendencies are a thing of the past.
It's been very liberating.
So, in honour of Alice, I'd like to share my recipe for these scrummy little Lemon-Marzipan cakes. They're light and airy, tart yet sweet, and are best eaten whilst dancing around in the forest like a fairy.
Lemon-Marzipan Fairy Cakes
**Makes about a dozen** 2 medium eggs the zest and juice of two lemons 4 tbs oil: rapeseed, canola etc. 250 g sugar 1 vanilla pod/generous tsp of vanilla extract
250 g cake flour 2 tsp baking powder a small pinch of salt 100 g marzipan, "finely cubed"
Crack your eggs in to a large mixing bowl.
Beat the eggs until light and frothy.
Add the zest and juice of two lemons along with the oil. Whisk for a quick minute and then add the sugar.
Scrape the beans out of the vanilla pod and add them as well. Give it a good stir.
In a separate bowl, combine the cake flour, baking powder and salt.*
Incorporate the dry ingredients into the wet until just combined.
Fold in the cubed marzipan.
Divide the batter amongst your cupcake moulds of choice, filling them about 2/3 of the way up.
Bake at 175 C (350 F) on a low rack for 35-40 minutes. Times will vary depending on the size of your cupcake moulds.
Cakes are done when the tops are golden brown and a piece of dried spagetti inserted in to the center comes out clean!
*Caution - Adding too much salt can make your cakes taste eggy... Lesson learned from recipe test #2.
Mine were topped with an icing sugar and lemon juice glaze for decorative purposes though these are sweet enough on their own.
If you don't like marzipan, why not try white chocolate or some blueberries?
I really hope you make these. I especially hope you make these for someone 's birthday.
Someone special who inspires you and makes you laugh, and occasionally bosses you around. In the best possible way.
Spread the love.
Spread the cakes.
(Thank you Alice for letting me borrow your Little Beings. Pictured above: Souci the Squirrel, Brown Rabbit, and the little chick whom I apparently resemble.)
© 2014 The Ballerina Chef