Petits fours

Fairlady
20 servings
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By Food24 November 03 2009
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Ingredients (10)

4.00 eggs
125.00 g castor sugar
120.00 g flour — cake
60.00 g butter — melted
100.00 g jam — smooth apricot, warmed
200.00 g marzipan
350.00 g icing sugar — sifted
rum — white
Food colouring — pink
pistachio nuts — shelled
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Method:

Grease a 22 cm square baking pan and line with greased baking paper.
Whisk eggs and sugar until pale and foamy (5 to 7 minutes with electric, hand-held beater). Fold in flour (sifted 3 times), alternately with butter.
Spread out mixture in prepared pan.
Bake at 180 ºC for 20 minutes, or until golden. Cool, then turn out onto a cake rack. Brush jam on top.
Roll out marzipan and cut to same size as cake. Place on top of cake, cover with clingwrap and place a heavy board on top. Leave for 4 to 6 hours.
Cut cake into 4 cm squares. Mix icing sugar with a little hot water, rum and colouring until smooth and thick. Spoon over cakes and allow to set.
Pipe an icing decoration on top and add a pistachio nut.



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