Mini Christmas cakes

16 servings Prep: 45 mins
Rate this recipe
Mini Christmas cakes are the perfect individual dessert for a family lunch.

By Food24 October 31 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

400 g fruitcake
3 Tbs jam — apricot
300 g marzipan
2 Tbs icing sugar — for rolling
400 g royal icing
1 candied fruit
1 ginger — crystalised
1 chopped pistachios — packet,decorate
Tap for ingredients
Tap for ingredients

Method:

Cut the cake into 16 3cm cubes.

Stir 3 tbsp (45ml) of hot water into the apricot jam to thin it down.

Roll out the marzipan very thinly on to a surface dusted with icing sugar and cut into 16 6cm x 9cm rectangles; brush each one with apricot jam

Cover the mini cakes by gently pressing a piece of marzipan on to the top and two of the sides of each cake. Push the overhang down on to the other sides and trim off any excess with a sharp knife.

Roll out the icing in the same way and cut into slightly larger rectangles. Use it to cover the cakes, using the above technique.

Decorate the cakes with chopped candied fruit, crystalised ginger and chopped pistachio nuts.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.