Twelfth Night Lemon Cardamom Marzipan Cakes
Every year I mean to mark Twelfth Night by making a special cake and every year I manage not to do it – until now. When it comes to cake, I associate Twelfth Night with marzipan, so although I didn’t intend to make a traditional King Cake or similar this year, I did want to include almond paste. And as I still had plenty of lemons left from my 3pFruits box, lemon marzipan cakes it was to be.
Twelfth Night is the last day of Christmas and is traditionally the day the festive decorations are taken down in the UK. It celebrates Epiphany on the 6th January, the day the three kings visited the newly born Jesus. As well as consuming the hot and spicy punch called wassail, a cake used to be baked with a bean stuck inside it. Whoever got the bean became King for the rest of the day. This has largely died out here, although the custom is still alive in many parts of Europe, especially France and Spain.
I ended up adapting Ruby Tandoh’s recipe for Lemon & Marzipan Cupcakes from her book Crumb; it had been tempting me for some time. However, in my eyes, these are not cupcakes. Cupcakes have some sort of icing on top and these ones don’t; there is plenty going on without it. I made them a bit more lemony than Ruby, included one of my favourite spices, cardamom and changed a few other ingredients. The result was superb: a definite lemony zing and sharpness with subtle notes of cardamom coming through and bursts of sweet caramelised marzipan.
- 125 g unsalted butter
- 75 g golden caster sugar (I used cardamom sugar)
- 3 cardamom pods - seeds extracted and ground
- 1 large organic or unwaxed lemon
- 60 g wholemeal flour
- 60 g plain flour
- 60 g ground almonds
- 1 ½ tsp baking powder
- 2 large eggs
- 200 g marzipan - half grated , half cut into small cubes.
- Cream the butter and sugar together until light and fluffy.
- Grate in the zest of the lemon, add the ground cardamom and cream a bit more.
- Beat in the eggs, one by one.
- Sift in the dry ingredients and stir.
- Juice the lemon and stir in gently with the grated marzipan until everything is just combined.
- Gently stir in the cubed marzipan.
- Spoon into twelve cupcake cases and bake at 180℃ for about 20 minutes or until the cakes are golden and well risen.
- Allow to cool for a couple of minutes, then turn out onto a wire rack to cool completely.
Adapted from Lemon & Marzipan Cupcakes by Ruby Tandoh
For similar reasons, these Twelfth Night cakes go to Love Cake over at JibberJabberUK.
I don’t think I can claim these cakes are healthy, but they do include lemon, so I’m sending this off to Kat at Baking Explorer and Cakeyboi for this month’s Treat Petite where the theme is fruit and veg.
Dom over at Belleau Kitchen tells us we need a healthy element in our Simply Eggcellent recipes this month. Well there’s not a great deal that’s healthy here, but I did use wholemeal flour and almonds are ever so good for you, so I’m winging it.