Mini Marzipan Cakes
A new favorite blog I read is called Inn at the Crossroads. It’s a Game Of Thrones food blog. Excuse me, it’s THE OFFICIAL Game of Thrones food blog. This blog has inspired a few of my favorite GoT themed recipes and I’m very glad to have found it. You can find it at www.innatthecrossroads.com. Please check it out!
For last nights episode of Game of Thrones (the season finale, no less), I went with a dessert instead of main course. Mostly because Sunday was father’s day and the people I enjoy the show with are dads and were lucky enough to spend the day with their kids. We were able to watch at a later time, too late for a full meal. I found this recipe incredibly interesting, and I love the flavor of almond. I added in a little of my own favorite flavors to make it my own.
Mini Marzipan Cakes with a hint of bourbon
1 1/4 C. Almond meal
1/4 C. Fine sugar
1/4 C. Honey
1 T Almond milk
1 C. Confectioners sugar
1 T. Almond milk
1/2 T Bourbon
3 drops Orange bitters
- Combine sugar and almond meal in a bowl.
- Pour in your honey and use your hands to combine.
- Add in the almond milk slowly and stir to combine until the mixture can be worked with but is still a little tacky.
- Break into pieces a little smaller than a tablespoon and shape as you want.
- Put the cakes on a cooling rack overtop of a lined baking sheet.
- Mix the confectioners sugar, almond milk, bitters and bourbon in a bowl and stir to combine.
- I used a sifter to make sure my icing wasn’t lumpy and added in a little extra to make sure it was thick enough.
- Drizzle the icing over top of the cakes and allow them to sit for 30 minutes.
I purchased some spanish bitters from Ridgewood Wine and Beer in the Ridgewood shopping center. http://www.ridgewoodwineandbeer.com. The owners are fantastic, always available to help make a selection and have impeccable taste in all things alcoholic. They don’t serve food, but have a great bar and allow you to bring your own food in. We would often bring in cheese and crackers from Whole Foods, right next door.
Back to the recipe…
I used the spanish bitters, with orange and camomile flavors, paired with a little bourbon to make an icing that had a uniquely me flavor.
So, first things first, mix the sugar and almond meal together in a bowl and use your fingers to kind of toss it around.
After you have mixed these together, mix in the honey and a little food coloring if you’d like. The original recipe recommends that you use food coloring in both the cake and the icing. I didn’t use it in either, because I didn’t have any. Since it doesn’t change the flavor, I figured it didn’t really matter.
After you add in the honey, use your fingers again to make sure the dough combines. Pour in your 1 T almond milk and continue using your fingers to combine until you have a mixture that isn’t too sticky but that does stick together. The importance of using your fingers instead of a spoon or fork is to ensure you get a good mix – everything is incorporated into the dough.
Pull your dough apart into pieces that are a little less than 1 T and shape them however you’d like. I went with little circles and squares. I made a thumbprint in some to see if that would help hold the icing. It did!
For the icing: I ended up sifting the flour into a bowl by shaking it through a fine mesh strainer. This made it easier to get the lumps out. Pour in your bourbon, stir, then pour in your almond milk. If your icing is too runny, add more sugar. Too thick, add more milk. Once I had the right consistency, I shook in about three drops of the bitters.
Pour the icing overtop using a spoon or by dipping the top. Rest the cakes on a cooling rack placed overtop of a baking sheet lined for easy cleanup. Shake some sprinkles over top and allow them to rest for 30 minutes.
These were good. Very different from anything I’ve ever had. The are gluten free and I think vegan as well.