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Beehive Cake with Marzipan and Little Bees
Flavoured with amaretto, this dense honey and almond cake is dressed up as a beehive: a yellow marzipan cover, a glossy icing and tiny sugar bees complete the transformation. The Football Mould's faceted dome makes printing the honeycomb pattern remarkably easy.
- Total time
- 86 min
- Prep
- 20 min
- Cook
- 56 min
- Rest
- 10 min
+ Tupperware Mixing bowl, Tupperware Extra Chef, Tupperware MicroCook Pitcher
Ingredients
Method
Set the fan oven to 180 °C (350 °F) to preheat.
In the Tupperware Mixing Bowl 3.25 l, beat the butter with the honey and vanilla sugar. Break the marzipan into pieces in the Tupperware Extra Chef and work it in with the flour, baking powder and flaked almonds, mixing well.
Pour in the apple juice, then the amaretto, stirring to loosen the batter.
Fill the Tupperware Football Mould set on the cold oven rack and bake for about 55 minutes. Leave to rest for 10 minutes out of the oven before turning out, then let it cool completely.
Knead the marzipan with the icing sugar and yellow colouring, then roll it into a 28 cm (11 in) circle on the Tupperware pastry sheet with the Modulo rolling pin.
Warm the apricot jam in the Tupperware MicroCook Pitcher 1 l for 1 minute at 600 W and brush it over the cake. Lay the yellow marzipan on top, press to stamp in the honeycomb pattern, then trim the excess to keep for the bees.
For the icing, combine the icing sugar and amaretto into a smooth paste tinted yellow. Cover the cake with it using a silicone brush, then deepen the grooves with orange colouring.
For the bees, roll the leftover yellow paste into small, slightly flattened balls and score two lines across each with a cocktail stick, then press in thin rolls of black sugarpaste.
For the wings, shape two small balls of white paste per bee, flatten them, pinch them together at one end and fix them on the back. Draw the eyes with the marker, mark the mouth with the cocktail stick, then arrange the bees on the cake.
