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Honeycomb Cake with Marzipan Bees
A dense, moist honey and almond cake flavoured with amaretto, dressed as a beehive with a yellow marzipan cover, glossy icing and tiny marzipan bees. The Football Mould's panelled dome makes the honeycomb pattern easy to press into the marzipan.
- Total time
- 86 min
- Prep
- 20 min
- Cook
- 56 min
- Rest
- 10 min
+ Tupperware Mixing bowl, Tupperware Extra Chef, Tupperware MicroCook Pitcher
Ingredients
Method
Preheat a fan oven to 180 °C (350 °F).
In the Tupperware Mixing Bowl 3.25 l, beat the butter with the honey and vanilla sugar. Chop the marzipan in the Tupperware Extra Chef and add it with the flour, baking powder and flaked almonds. Mix well.
Pour in the apple juice and 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 out of the oven for 10 minutes before turning out, then let cool.
Knead the marzipan with the icing sugar and yellow colouring. 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 spread it over the cake. Lay the yellow marzipan on top, press it into the grooves of the cake, trim the excess and keep it for the bees.
For the icing, stir the icing sugar and amaretto into a smooth paste and colour it yellow. Brush it over the cake with a silicone brush, then pick out the grooves with orange colouring.
For the bees, roll the leftover yellow marzipan into slightly flattened balls and mark two grooves across each with a cocktail stick. Press thin rolls of black sugarpaste into the grooves.
For the wings, shape two small balls of white sugarpaste per bee, flatten them, pinch them together at one end and set them on the bee's back. Draw the eyes with the edible marker, mark a mouth with the cocktail stick and arrange the bees on the cake.
