SIMNEL SCONES

So Easter is just around the corner and as always this presents us with many baking opportunities. I'm not a great fan of fruit cake or marzipan so Simnel cake is out for me.  However, I rather like marzipan baked into things, so, combined with a handful of sultanas (the fruit bit) I've come up with these little beauties, and guess what, it makes 11-12!  They make a great alternative treat to chocolate at Easter.

The grated marzipan gives you enough of a hit of almond and some nice chewy bits.  You could of course have them with jam and cream, but these went down very well still warm from the oven with butter.

400g Self Raising Flour
100g Butter or Baking Margarine
50g Soft Brown Sugar
150g Marzipan, grated
50g Sultanas
200g Milk
Egg wash to finish

Rub the butter into the flour till you get a fine crumble and all the butter has disappeared.  Stir in the sugar, marzipan and sultanas then gradually add the milk to form a soft dough.  Tip the dough onto a floured surface and gently bring it together to form a smooth ball.  Don't work it to much, no kneading, you don't want to make it all tough.  Remember, the softer your dough the softer your scones will be.

Now roll out the dough to about 4cm or 1.5".  Cut out your scones using a 2.5" cutter and place on a baking sheet lined with parchment.  Re-roll any off cuts until all the dough is used.

Brush the scones with egg wash (1 egg beaten with a dash of milk) and bake for 20-25 minutes at 180C fan.

HAPPY EASTER BAKING x

ALMOND MADELEINES

Whilst sorting out all my various cake tins and assorted related paraphernalia I came across a madeleine tin that I forgot I had.  So off course I thought I should give it a go to make sure it still works!  I had also been trying to come up with a recipe to use left over marzipan from christmas to inspiration struck resulting in these dainty little almond goodies.

The almond flavour obviously comes from the marzipan which also gives them a bit of chew in the middle and a crunch on the outside.  You should get about 15 from this recipe.

I have used a freestanding mixer for this but an electric hand held one will do the job, don't try this with a hand whisk, you'll be there all night.  Silicone madeleine trays are good but do dust them with flour before you fill them as the marzipan can get sticky.

Prepare your tin by brushing it with melted butter and dusting with flour.  Heat the oven to 200C.

In a free standing mixer, whisk 2 Eggs with 40g Sugar till it becomes thick and fluffy and doubles in size.  While this is happening, melt 80g Butter and leave to cool.  When the eggs and sugar are ready, sieve in 80g Plain Flour then gently fold it in with a metal spoon.  Now slowly add the butter a little at a time and fold it in with the metal spoon.  Lastly fold in 80g Grated Marzipan.

Spoon the mixture into the shells to just below the top and bake for 10 minutes till they look golden.  Cool them in the tin for 10 minutes before removing them to a cooling rack. Once cool, dust with icing sugar.

We love these still warm but they should last for a couple of days in a tin - if you can resist x

Chocolate & Pistachio Battenburg

It's now been well documented that I don't like marzipan.  This could be the reason I'm not keen on fruit cake either as it quite often comes encased in the stuff.  

So, is Battenburg worth the effort when you consider the marzipan factor.  I've tried too alternatives, Coffee & Walnut with Walnut Marzipan and Chocolate & Pistachio with Chocolate Fondant.  I have to say the walnut marzipan was a good alternative but although they were both enjoyed greatly by all who ate them, I've come to the conclusion that no, they're not.  I'd much rather use the time and effort on a cake that looks just as nice but not necessarily like a chess board....sorry Dot!