Ginger marzipan cake

Method

Blend the almonds into almond flour. Peel the ginger and cut it into fine, small cubes. Mix all ingredients, except icing sugar for baking, together until smooth in a bowl with dough hooks on the hand mixer.

Place the icing sugar for baking in a dish or deep plate. Form the dough into small lumps with two spoons or a piping bag and place them in the dish with icing sugar. Turn the lumps in the icing sugar and gently shake off the excess icing sugar. Place them on a baking tray lined with baking paper and mould them into small peaks with your fingers.

Bake the cake pieces in a preheated oven at 200 degrees until golden, about 10 minutes depending on size.

Once the cake pieces have cooled, they are ready to serve. They can be stored in an airtight container at room temperature for about two weeks.