EN
  • International

  • English Version EN

Cinnamon & Marzipan Mini Cake

Ingredients:


Sponge cake batter for about 12 pieces:
50 g raw marzipan
100 g soft butter or margarine
40 g sugar
1 sachet vanilla sugar
2 tbsp apricot jam
2 drops of bitter almond flavouring
2 eggs
100 g wheat flour
1 level tsp baking powder
1 tsp ground cinnamon
100 ground almonds with
their skin

Plus:
100 g sugar
1 tsp cinnamon


Preparation time: 40 minutes

Easy to make

1. Cut the marzipan very small and blend with butter or margarine in a mixing bowl using a mixer (beaters) until smooth. Add the sugar, vanilla sugar, jam and flavouring until it forms a uniform mass.

2. Add the eggs quickly, one at a time, mixing on the highest setting. Combine the flour, baking powder and cinnamon, then add on a medium setting. Add the almonds last.

3. Divide the batter evenly into the mini cake moulds.

4. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The Cinnamon & Marzipan Mini Cakes will be done after approx. 20 minutes.

5. Leave to cool for 10 minutes, then remove from the moulds. Toss in cinnamon sugar and leave to cool on a cake rack.

More recipes with sugar

Juzo Swedish Almond Cake

Swedish Almond Cake

Juzo Sacher Tartlets

Sacher Tartlets

Something for everyone

Sugar: Discover our various compression garments in the colour Sugar

Woman wearing the Juzo Inspiration compression garment

Juzo Inspiration

Lifestyle combined with an elegant design.
 

Woman wearing Juzo Hostess

Juzo Hostess

Airy feeling with a translucent look.


 

Woman wearing Juzo Soft

Juzo Soft

Super soft for feel good moments.
 

Men wearing the Juzo Adventure compression stocking

Juzo Adventure

The allrounder for active men.
 

Man and woman sitting on a tree trunk

Juzo Dynamic

Reliably durable.


 

Woman wearing Juzo Expert

Juzo Expert

Pleasantly soft for an individually tailored treatment.

 

Woman wearing Juzo Expert Strong

Juzo Expert Strong

Reliable and strong garments for lymphology.