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Petits fours

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 10
Servings 20


  • 4
  • 125
    castor sugar
  • 120
    cake flour
  • 60
    butter, melted
  • 100
    smooth apricot jam, warmed
  • 200
    marzipan (you may need more)
  • 350
    icing sugar, sifted
  • dash of white rum
  • pink food colouring
  • pistachio nuts, shelled


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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