Actually, “fail” is too harsh. Today’s experiment may not have quite gone to plan but the result is at least edible and tasty if not cosmetically pleasing!
180g caster sugar & 180g Pure dairy free spread, beaten till fluffy;
2 ducks eggs beaten & added to sugar mixture;
80g Doves plain gluten-free flour mix & 150g ground almonds added:
100g marzipan, added in small pieces;
blueberries (3 per cake)
180° for half an hour.
Nigel’s recipe states this is for 12 cakes but given the amount of mix I had they would be too big and rich for this time of year so I made quite a few more.
Now they’re done I still believe that was the right thing to do, but, I should have used greaseproof paper for all of them. I put too much trust in my silicone bakeware but what with the melting marzipan and the bursting blueberries they’re just too sticky to come out!
Next time I think I’ll have to find mini muffin cases as I prefer the more uniform shape.
I’ve scooped them out into a big bowl and will do servings with some soya cream. They’re too nice to go in the bin! It’ll be like an almondy, cakey, blueberry messy thing 🙂
I’m so pleased the ingredients worked though…these won’t be only for Christmastime. Yum.
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