Ingredients
3 oz. (6 tablespoons) butter
3 oz. (6 tablespoons) sugar
2 eggs, beaten
5 oz. (1¼ cups) flour
¼ teaspoon baking powder
Pinch salt
1 teaspoon grated orange peel
1 tablespoon (1 tablespoon) orange juice
Apricot jam
8 oz. marzipan
Icing (confectioners’) sugar
Details
Makes: 12
Method
Cream the butter and sugar together until light and fluffly. Beat in the eggs a little at a time. Sift the flour, baking powder and salt, add the orange peel and fold this into the creamed mixture alternately with the orange juice. Using a teaspoon, half fill 12 paper cake cases.
Cook 6 at a time, well spread out, on HIGH for 2½ -3 minutes. Spread apricot jam on top of the cakes while they are still warm.
Roll out the marzipan to a thickness of ¼ inch on a board sprinkled with icing sugar. Cut out rounds to fit the diameter of the cakes and place on top of the jam.