Cakes for the Moon

One of the teachers where I work has the surname Moon, as such he is rarely called by his first name. Firstly because it can be awkward calling teachers by their first name in a school and secondly because it makes an awesome nickname. He had a pretty rubbish week a couple of weeks ago, so my colleague Louise and I decided we would have a feast to cheer him up on the Friday lunchtime. My contribution was to be a cake.

The more I thought about making a cake for Moon, the more ideas I came up with, until they cemented themselves into the cakes I baked and am about to share with you. Moon loves marzipan, I love the combination of almond and plum and we all love a cupcake with a surprise in the centre.
The finished product!

 

They might not be the most beautiful cupcakes but they are really tasty. If you aren’t a fan of plum I’d recommend swapping it for either apricot or cherry as either would work well with the almond.

Ingredients

Sponge
110g butter at room temperature
110g caster sugar
2 eggs
2 tsp almond extract
2 tbsp ground almonds
1/2 tsp baking powder
110g self-raising flour
2 tbsp milk

Extras
250g marzipan
1 pot plum jam (approx 300g)
Muffin cases
12 hole muffin tray

 
Method

  1. Pre-heat the oven to 180C/Gas Mark 4.
  2. Weigh all the sponge ingredients into a bowl. Using a hand mixer, whisk together all the ingredients. Continue whisking for 3 minutes until fully smooth.
  3. Set out muffin cases into the tray.
  4. Place roughly 2 tsp of sponge mixture into each case.
  5. Separate and roll the marzipan into 12 equal balls. Place each one into a muffin case on top of the sponge.
  6. Place a small amount (1/4 tsp) on top of each marzipan ball.
  7. Add another tsp of sponge mix on top of this, to cover the jam and marzipan. There won’t be much mixture left but so go sparingly – you can always go back and add more.
  8. Bake in the preheated oven for 15-20 minutes. The sponge should be golden brown and bounce back if pressed down.

9 covered, unbaked cakes. 3 waiting for their cake mix topping!
Before the cake mix topping, showing the marzipan ball and splodge of jam.
You want the cake to have space between the sponge and the top of the case so you can add the glaze.
To make the glaze; merely heat up and simmer 3/4 of a pot of jam in a non-stick saucepan. Simmer for around 10 minutes or until quite thick. Then pour over the buns and spread with a teaspoon.
YUM!

All that’s left is to tuck in and enjoy watching peoples faces as they bite in and get a nice surprise!

Fleur xoxo
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