Monday, March 31, 2014

  • 185g unsalted butter, softened
  • 1 1/4 cups (275g) caster sugar
  • 2 eggs
  • 3/4 cup (110g) plain flour, sifted
  • 1 1/4 cups (155g) almond meal
  • 100g marzipan, chopped into small cubes (see note)
  • 400g fresh (or frozen, thawed) berries
  • 1 teaspoon arrowroot
  • Icing sugar, to serve

  1. Step 1
    Preheat the oven to 180°C. Line 6 holes of a 12-hole muffin pan with paper cases.
  2. Step 2
    Beat butter and 180g sugar in an electric mixer until thick and pale. Add the eggs, one at a time, beating well after each addition. Fold in the flour and almond meal, then fold in the marzipan. Divide the batter among muffin holes.
  3. Step 3
    Scatter half the berries over the top, then bake muffins for 40 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
  4. Step 4
    Meanwhile, place remaining 95g sugar in a pan with remaining berries over low heat. Cook, stirring, for 2-3 minutes until berries start to break down. Mix arrowroot with 2 tablespoons cold water to make a smooth paste, then add to pan. Stir for 1 minute or until slightly thickened.
  5. Step 5
    Dust the muffins with icing sugar and serve with berry compote.

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