Almond Base
Citrus Twist
Baking Component
This rich, almond plate mix is a versatile base perfect for fillings, plated desserts, or for baking as a delicate sponge layer. The orange zest provides a beautiful, bright counterpoint to the dense almond flavor.
Ingredients
- Marzipan: 200 g (Homemade Marzipan recipe)
- Eggs: 2 pcs
- Unsalted butter: 65 g (softened)
- Orange zest: 23.9 g
Total weight: approx. 291 g mixture.
Equipment
- Mixing bowl
- Hand mixer or stand mixer with paddle
- Spatula
- Baking tray or molds (if baking)
Method
- Prepare Marzipan: Cut or grate the marzipan into small, manageable pieces. Place them in a large mixing bowl.
- Cream with Butter: Add the softened butter to the marzipan. Using a hand mixer or a stand mixer with a paddle attachment, beat the two together on medium speed until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed.
- Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated. The mixture may look like it's separating, but it will come together as you continue mixing.
- Add Flavoring: Fold in the fresh orange zest with a spatula until it is evenly combined throughout the mixture.
- Rest: For the best results, allow the mixture to rest at room temperature for 15–20 minutes. This gives the flavors time to meld together and the mixture to set slightly.
- Usage: This mixture can be used immediately as a filling for tarts or pastries. To bake as a thin sponge, spread it into a prepared baking tray. Bake at 170–175°C (340–347°F) for about 20–25 minutes, or until golden and a toothpick comes out clean.
Pro Tips
- For a richer flavor profile, you can add a touch of vanilla or almond extract during the mixing process.
- When baking, make sure to line your tray with parchment paper for easy unmolding.
- This versatile mix pairs beautifully with chocolate, various citrus sauces, or fresh berries for an elegant plated dessert.
