HOME MADE STRAWBERRY SHAPED MARZIPAN SWEETS

Mazipan sweets in Strawberry shapesMARZIPAN SWEETS

Makes 30 pieces    Preparation time 1 hour

Ingredients

 250 grams almonds                   

250 grams sugar

300 grams icing sugar                 

2 egg whites

A little rose water for grinding     

¼ teaspoon almond essence

250 grams cashew nuts  

1/4 teaspoon pink food colour        

 Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.

MARZIPAN STRAWBERRY SWEETS

Ingredient

250 grams almonds                   

250 grams sugar

300 grams icing sugar                 

2 egg whites

A little rose water for grinding     

¼ teaspoon almond essence

250 grams cashew nuts          

Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Add a few drops of red / cochineal food colour and knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes. Sprinkle sugar on top.

CHRISTMAS RUM AND RAISIN CAKE

500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence

Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it. Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum. Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!

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