New Year is just around the corner, and here the tradtion is to celebrate the New Year with champagne and marzipan cakes (in Danish = kransekage like the white version of these zebra marzipan cake).
Well, as I got tried of the overwhelming sweetness in the Christmas candy: dates with marzipan stuffing, I decided to use the rest of the marzipan stuffing to make a Christmas version of marzipan cake.
It is actually a great taste combination, which can be used for both Christmas as well as New Year :-)
Christmas marzipan cake:
- 75 g walnuts
- 300 g marzipan
- 2 organic mandarins - zest and juice
- 4-6 tablespoons icing sugar
- Roast the walnuts at 180'C for 8-10 minutes.
- Remove the skin of the walnuts by rubbing them with paper towel.
- Chop the walnuts into medium chunks.
- Knead the chopped walnuts, mandarin zest and juice together with the marzipan. If needed add the icing sugar to adjust the texture from being wet to dry.
- Use teaspoons to place the marzipan mass on a baking tray covered by baking paper.
- Bake the marzipan cakes in the (conventional) oven at 220'C in the upper of the oven for 8-10 minutes.
- Lets the marzipan cakes cool down, before they are stored in an air tight container.