In honour of the Great British Bake Off final tonight I thought I’d share with you my favourite bake.
This is a Kransekake. For those of you who don’t know what that is, it’s a Scandinavian celebration celebration cake made, basically from marzipan. Yummy!
Last Christmas, they featured a recipe for this on the GBBO Christmas special. You can find the original here. I’ve made a few tweaks to the recipe, hopefully to make it nicer and a better size for a normal celebration. It’s probably worth noting here that you make it over two days but each stage is actually fairly quick and easy to do.
What you’ll need:
For the Kransekake:
250g Ground Almonds
250g Icing Sugar
2 Egg Whites
2 teaspoons Almond Extract
Kransekake Tins (this is ideal but you can try and do it free hand)
300g Icing Sugar mixed into a thick paste with a little Almond Extract and Water
What to do:
First, make the dough by mixing the almonds, icing sugar, egg whites and almond extract together in a bowl.
(Sugar and Almonds)
(Add eggs and extract)
Work together until they make a kind of firm paste. Wrap in clingfilm and leave in fridge over night.
When you get it out the next day you will find that it’s firmed up. Prepare your tins by lightly greasing them; pre-heat the oven to 200oC and lightly dust an area to roll the dough out, with icing sugar.
Divide the dough into 3 pieces then divide those into 3 more rough pieces. Start rolling one piece into a sausage roughly the same width as your finger.
You want it to be the right length to go round the smallest ring in your tin. Put the remainder dough aside to use later (as the rings grow bigger, you need less dough at the beginning and more dough later).
Starting from the smallest rings in each tin, repeat until you have used up all the dough. I always have a little left over which I roll out and use as a tester piece (in other words, an excuse to sample the yummy cake without ruining it!). You won’t fill up all the rings on the tins but I’ve found this is more than enough for a party. Bake for 8-10min or until golden brown.
Leave to cool in tin until hard, then transfer to cooling rack.
Once completely cooled you can ice it. Make the icing and put it in a piping bag. I’ve done it before by dripping it from a teaspoon and it does work but you get a much nicer effect if you pipe it!
Apologises for the terrible picture, my camera gave up! Start with the largest ring and zigzag all the way round. Put the next largest ring on top (the icing below holds it in place, which is why it can’t be too runny). Repeat, working your way down (or rather building your cake up). At the end, if you want to, you can add extra decorations. Use the icing to stick it on.
Well there you have it. Your very own Kransekake. It really does taste as good as it looks!