Liquorice marzipan cake (kransekage)

As you probably already know, if you are a regular reader of my blog, I am a HUGE fan of liquorice, so when I saw, that two new marzipan products with liquorice taste (LAKRIDS liquorice marzipan costing 50 DKK/200 g =  25 DKK/100 g & Odense Marcipan liquorice marzipan costing between 15-25 DKK/150 g = 10-16.67 DKK/100 g) was launched in connection with the Christmas season of 2013, I knew at once, that, I needed to test out these new marzipans in my little kitchen.

The taste of the LAKRIDS marzipan is more rich and rounded in it´s flavour combined with a more rough texture with bigger almonds pieces inside. The liquorice marzipan from Odense is more smooth in texture, while the taste still dominated by liquorice is less rich in flavour. However, comparing the prices between these two marzipans, the version from Odense Marcipan is much more affordable to use for coming kitchen work.

I also located this specific recipe on liquorice marzipan cake in commercial leaflet called Golden Christmas by LAKRIDS.

The flavour combination of lemon and liquorice is always great. Serving these liquorice marzipan cakes as part of the traditional New Year´s celebration will NOt fit perfect, as the taste os liquorice is too dominating for a normal glass of champagne in my opinion. However, they would be perfect served together with liquorice ice cream

Liquorice marzipan cake a la LAKRIDS:

• 200 g liquorice marzipan
• ½ teaspoon grated zest of (organic) lemon
• 75 g icing sugar
• 16 g egg white

1. Start by heating the (conventional) oven to 180'C.
2. Knead the marzipan, lemon zest, icing sugar and egg white together.
3. Roll the marzipan cake mass in one long roll, which is cut into piece of 5-8 mm.
4. Shape the marzipan cake mass into a round shape.
5. Place the marzipan cake mass on a baking tray covered with baking paper.
6. Bake the marzipan cake in the oven at 180'C in the upper part of the oven for 8-10 minutes.
7. Cool down the marzipan cakes, before placing them in airtight container.