I’ve asked a hand full of talented people to each write a guest post for the blog to keep you entertained while I’m off enjoying life on a white sandy beach in Thailand. Third up is Nora and Laura from our food stories.
I first met Nora and Laura at a flower styling work shop at Vipp – a food stylist and photographer from Berlin, Germany. Like so many others I am mesmerised by their beautiful photos (on Instagram too!) and I love all the gluten-free recipes on their blog. I asked them to share a new recipe with us.
We are happy to be guests at lovely Rikke’s blog today and therefore we have a special recipe for you! It’s our first christmas-recipe this year and it’s inspired by a typical german christmas-candy called „Dominostein“ As all our recipes it is gluten-free. We hope you enjoy!
- 30 g. butter
- 100 g. honey
- 50 g. sugar
- 1 egg
- 100 g. rice flour
- 1 tl gingerbread seasoning
- 1 tl tartan baking powder
- 1 dash of salt
- 50 g. ground almonds
- 200 g. apricot jelly or jam
- 3 g. agar-agar (or another gelling agent)
- 100 g. marzipan (you can buy it already rolled out)
- grounded pink pepper
- 4 little rosemary sprigs
- sweet salty almonds:
- 50 g. almonds
- 1 egg white
- sugar + salt
pre-heat oven to 160 degrees (fan assisted; or 180 degrees top/bottom heat).
melt the butter in a pot, add the honey and sugar and stir until everything is dissolved. let the mixture cool off for a while, put it into a mixing bowl and stir in the egg. mix in a separate bowl rice flour, gingerbread seasoning, tartan baking powder and salt and sieve the flour-mixture to the egg-butter-bowl (in 3 parts) and stir. then fold in the ground almonds. line the bottom of the spring form pan with parchment paper and grease the sides. fill the dough into the spring form pan and bake for 25-35 min. until the dough is done. let cool off about 10 min., then take off the cake from the spring form pan and let cool down completely on a cooling rack. cut out small circles with the cooking rings and cut the top even. put them back upside down into the cooking rings, place them on an even plate and press the dough a bit down at the sides, so the jelly cannot run down the sides.
mix a bit agar-agar (amount ca. 3 g. for 250 ml. liquid – look at the packing instruction ) with the jelly and add a bit water (about 4 tbsp), bring to boil, cook for 1 min. and spread the jelly carefully into the cooking rings. leave the cakes for at least 1 hour in the fridge (the jelly has to be firm), then push the cakes carefully out of the cooking rings.
sweet salty almonds:
pre-heat the oven to 175 degrees top/bottom heat. roast the almonds in a pan from both sides. whisk a bit an egg white and toss the almonds in it. line a baking sheet with baking paper and spread some salt and sugar on the paper. place the almonds on it and spread more sugar and salt on top. bake the almonds for 5 min. and take them off for cooling down.
marzipan-top & decoration:
roll out the marzipan (you can spread a bit icing sugar on your worktop). cut out marzipan-circles with the cooking rings, arrange them on the jelly and press on lightly. sprinkle with some freshly ground pink pepper. top with the sweet salty almonds and a rosemary sprig.
Thank you Nora and Laura. Yum! I am hungry now – aren’t you? I hope you enjoyed this post – please do come back and leave a comment if you give the recipe a try – I know I am, when I’m back. If you want to see more, go find Nora ans Laura’s profile on Instagram under @_foodstories_ and check their blog our food stories.
Photos: our food stories© that nordic feeling
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