Oh wow! What a surprise these were. I made these for a festive alternative to Christmas pudding for the pud haters that unfortunately walk among us but unlike many alternatives, these slices turned out to be ridiculously tasty, zingy and rich with soft marzipan layers running through the creamy lemon filling for a Christmas vibe. You could make these at any time of year and I plan to… many times a year!
- 125g (4oz) shortcrust pastry (your favourite recipe)
- 250g (8oz) readymade golden marzipan
- 90g (3oz) full fat cream cheese
- 2 medium eggs, separated
- Finely grated zest and juice of 1 small lemon
- 60g (2oz) caster sugar
- 1 level tbsp plain flour
- 1 tbsp milk
- Icing sugar, for dusting
- Set the oven to 160°C. Roll out the pastry thinly to a square and use to line a 19cm (7½in) square shallow tin base and up the sides. Divide the marzipan in half and roll out each piece to an 18cm (7in) square.
- Put one piece of marzipan on the pastry in the tin. Soften the cream cheese in a bowl, beat in the egg yolks, lemon rind and juice, sugar, flour and milk.
- Whisk egg whites until stiff then carefully fold them into cheese mixture. Spoon half mixture over marzipan base, put other piece of marzipan on top then spoon rest of cake mixture on top. Bake for 1 hour.
- Cool then dust with icing sugar before cutting into slices to serve.
These keep really well in an airtight container. You can even freeze them… or just eat them!