26.03.2011 No use crying over lost marbles

Since I mentioned him here a few weeks back, I figured I’d let you know Gene Parmesan can be found over at prAna.

This up there is Marbled Poppy Seed Cake, baked into 4 mini loaves for 30 minutes.

Feel free to go ahead and make fun of me because I suck at marbleizing stuff. I won’t cry. Much.

But the cake is definitely further proof that Mihl is one hell of an admirable baker. Look at the beautiful golden, crackly top on the thing! It was fluffy, tender, perfectly sweetened and everything you’d expect a great cake to be.

I made my own marzipan and you can too with the recipe from Veg Subs. I’m posting it here for you because you’re pretty swell. Really.

Use meal made from blanched almonds for the whitest, most faithful results. I personally don’t mind the less traditional, more rustic appearance unblanched almonds give this marzipan, but it’s up to you.

1 cup (96 g) almond meal
1 1/2 teaspoons potato (or other) starch
Heaping 1/2 cup (120 g) raw or granulated sugar
1/2 teaspoon pure almond extract
1 1/2 tablespoons water

Combine almond meal, starch and sugar in a food processor. Process until combined. Add almond extract and water (a little at a time, adjust quantity if needed), until a firm paste forms. Wrap in plastic, store in the fridge. Keeps well for at least a week.

Yield: 1 cup (240 g)