MARZIPAN YOGHURT CAKES

This recipe comes from my third cookbook and no matter how many eyes look over the manuscript to spot any errors, there’s always one that inevitably slips through. The recipe printed in the book (page 163) states that it makes 5 but it actually makes 10! To be fair, I did start with 5 at first but then decided they were a bit too hefty and switched from muffin size to something more dainty. The baking time is also incorrect due to the size change and they only need to bake for 20 - 25 minutes until browned.

RECIPE

makes 10

equipment : x1 12 hole cupcake tray

90g unsalted butter, softened

125g marzipan

75g caster sugar

2 large eggs

125g ground almonds, plus extra to dust

¼ tsp fine sea salt

1 tsp baking powder

60g greek yoghurt

To serve,

200g greek yoghurt

½ tbsp icing sugar, plus extra to dust

METHOD

Preheat the oven to 180c/160c fan. Generously grease 10 holes of a cupcake tray and dust the insides well with some ground almonds.

Add the butter and marzipan to a food processor and blitz until combined. Add in the sugar and eggs and blitz again until smooth, making sure to scrape down the sides frequently.

Tip in the almonds, baking powder and salt and pulse to combine. Spoon in the yoghurt and give it one last blitz. Spoon the batter into the holes and bake for 20 -25 minutes until risen and browned.

Let them cool in the tray for 5 minutes before running a spatula around the edges to loosen. Tip them out onto a wire rack to cool completely.

To serve, mix the yoghurt and icing sugar together until smooth. Spoon a little on top of each cake and top with jam or compote before serving.