December 31, 2016

Marzipan cake with ginger and lime for 2017

At Midnight New Year´s Eve it is tradition to enjoy marzipan cakes (kransekage) together with champagne/sparkling wine, when the bell will ring it´s 12 strokes.

This year I have been inspired by a recipe on coconut top cakes with the flavouring of ginger and lime. In 2017 I will actually bake these coconut top cakes. Now the big question is, how the taste of ginger is coming around, too weak or too strong. As I am regular juicing my own juice with ginger, I have noticed that my taste buds for ginger taste can take more and more ginger. Hopefully my good friends in Horsens will survive !!!

The advantage of baking your own marzipan cakes is, that you decided on both the sweetness level as well as the taste of these cakes, if you want to twist the taste.

Marzipan cake with ginger and lime - home-made: - 16 pieces
  • 225 g marzipan
  • 55 g icing sugar
  • 55 g almond flour
  • 20 g egg white
  • 1 teaspoon freshly juiced ginger juice
  • 1/4 teaspoon organic lime zest
  • Decoration: egg white + icing sugar - optional
  1. Heat the oven to 220'C (conventional oven).
  2. Stir the icing sugar, ginger juice and lime zest together with the egg white, so any lumps are removed.
  3. Stir in the almond flour.
  4. Knead the marzipan together with this sugar-almond-egg white together
  5. Divide the marzipan cake mass into 16 pieces of equal size.
  6. Form the marzipan cake mass into a round sharp.
  7. Bake the marzipan cake mass at 220'C for 7-8 minutes.
  8. Cool down the marzipan cake.
  9. Decorate the top of the marzipan cake with icing sugar - optional.
  10. Let the icing sugar dry.
  11. Enjoy !!!!

December 30, 2016

Suggestions for home-made marzipan cake for celebration of the upcoming New Year of 2017

Christmas was removed from my home and kitchen yesterday, so now it is time to prepare for New Year´s Eve tomorrow, where marzipan cake (kransekage) is so tradtional to eat here in Denmark, as we step into a new year at Midnight. The marzipan cake is served together with sparkling wine/champane/bobbles, if you really would like to enjoy this combination make sure, that the sparkling wine is sweet, as the combo of dry sparkling wine and sweet marzipan is not creating any magic together !!!

If you would like to bake your very own marzipan cakes, I will already now share my entire collection of various suggestions on marzipan cake (known as kransekage in Denmark), which I have created during the "life time" of Kitchen of Kiki in this blog post. It will give you time to go shopping for the needed ingredients as well as baking them for New Year's Eve tomorrow and perhaps clear out the last Christmas marzipan left-overs.

I find, that the major advantages of making your own marzipan cake is, that you are in control of the overall  sweetness in the final cake, so you can make the cake more or less sweet according to your sweetness preference, instead for "just living with" the sweetness in the cakes, which you buy, which I find to be too sweet !!!

If you would like to have  more softness in your marzipan cake, you should freeze them after baking. The only drawback is, that I find freezing to reduce the overall flavour profile of the cake.

The "classic" type of marzipan cake is the white version of these zebra marzipan cake. The white version is made from plain marzipan, while the dark version is made from marzipan containing cocoa.

Another good tasting marzipan cake could be these marzipan orange cakes or with an extra little twist in of orange flower as here marzipan orange cakes with orange flower. A third suggestion giving similar looking cakes are marzipan cakes with clementine and Cointreau.

Another excellent taste twist on "kransekage" is pomegranate marzipan cake combining the freshness of pomegranate with the sweetness of marzipan.

As a colourful farewell to 2016 these baked marzipan confect are an option. The only drawback is, that the forest fruit marzipan (purple looking marzipan) is loosing colour during the baking !!! However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.

In 2013 liquorice marzipan was the "new black flavour" within the marzipan world, as it so many other food items here in Danmark, so therefore I created these liquorice marzipan cake. Also in 2014 I made liquorice marzipan cake.

Another fantastic flavour combination would be this marzipan cake with raspberry and lime, which you share with your sweet heart.

In 2015 I made this fantastic marzipan horn.

I will not be making any of the above mentioned suggestion for New Year's Eve, as I will trying out a new recipe to mark the transition into 2017, so look by tomorrow on New Year Eve day for the marzipan creation of 2016 :-)

December 29, 2016

Farewell to Christmas Calendar 2016

I hope that you as I have enjoyed our kitchen journey through this busy month of Christmas reading and hopefully getting inspiration for your own kitchen creations from my daily Christmas Calender posts for 2016, as I have enjoyed the time spend time making them in my little kitchen.

I keep myself entertained during the dark and grey Winter time creating my very own Christmas Calendar just like the ones on TV ! For me it is a way for keeping my mood up during a long, dark, gray and rainy Winter season with days having around 7 hours of sun light in case, that the sun actually shows it´s face ! as it keep me busy instead of hiding under my duvet like a little moody and sleepy brown bear !!!

So I  baked different stuff and made Christmas sweets, which I have been using as stocking fillings for a good colleague at work as well as serving all these goodies at both and filling up all the empty tins of my mother. My mother prefers these brown cakes, as they are softer to chew than both these giant pepper cookies (my personal preference due to great taste of pepper) and Christmas biscotti.

Reviewing your visits to my Christmas Calendar 2016, I have made a TOP 5 over the most popular Christmas Calendar Daily entries according to your preference:

  1. Brown cakes
  2. Brown cake liqueur
  3. Gingerbread cake with liquorice twist
  4. Apple ginger cake
  5. Apple cake with walnuts

Looking into this TOP 5 list I will concluded, that together we have enjoy a great Christmas afternoon tea, which was also the theme of Christmas Calendar 2016.

I will already now promise you, that I will make a new Christmas Calendar in 2017. If you have an idea, please feel to leave a comment. You are also more than welcome to share your opinion on the Christmas Calender 2016 at the same time.
I think, that I as many other bloggers appreciate your comments, as we when know, that someone actually is reading our blogs !! So do not be shy, but make my day by leaving a comment :-)

December 28, 2016

Christmas lunch 2016 for "The Wonderful Women" 2016

The annual Christmas lunch for "The Wonderful Women" took place this afternoon for a bigger group this year - GREAT :-)

This time we went for our usual tapas selection from Osteriet with company in form of two home-made breads: saffron bread with Nigella seeds and durum bread with beer and walnuts.

As tradition demands we started the Christmas lunch with a bobbling Christmas glögg cocktail.

The dessert part of this Christmas lunch was a selection of sweets:
The tradition also describes, that we have to play the gift play (pakkeleg in Danish) using a specific card game, so not dices as normal. All participants bring between 2-8 gifts, and in the card game you either end up with most of the gifts or not gifts at all. As the gifts can be everything between soap, paperbacks, ugly Christmas decorations or left over Christmas food, it is not good to get all the gifts !

As usual we spend some great hours in good company getting up to date with each others lifes :-)

December 27, 2016


I think for the very first time in my kitchen I have been a green healthy looking juice, which I actually like, and which I can drink as a soft drink. I actually find this juice to be too sweet in the taste, so you could easily reduce the amount of apples, if you prefer less sweet juices.

SWEET GREEN: 6-8servings

  • 300 g fresh spinach
  • 2 cucumbers
  • 2 lime - without peel
  • 40 g mint - only the leaves to reduce bitter taste
  • 1200 g apples - without core

  1. Clean all the ingredients.
  2. Juice everything together.
  3. Store cold, can be stored 2-3 days in the refrigerator.
  4. Enjoy

December 24, 2016

Christmas Calendar 2016 - Merry Christmas to all of you

I wish you a merry Christmas during your visit in my little kitchen :-) I hope you will enjoy your stay here, being either a short browse or a long stay.

Today is the day of farewell to this year Christmas Calendar 2016, which I hope have brought you joy during a perhaps stressful Christmas time. I have for sure got a kitchen full of Christmas goodies, when making all the many blog posts for this year´s Christmas Calendar.

Thank your for dropping by and have wonderful Christmas together with your family :-)

December 23, 2016

Christmas Calendar 2016 - Pink risalamande

In December Ris à l´amande is THE Christmas dessert in Denmark. And at work it will be served every Friday at lunch, starting from the Friday before the first Sunday in Advent. And some of these dessert portion will actual contain whole almonds, where the lucky finders will be able to pick up a small present in form of Christmas cookies, candy and a mandarine. Even though I have working many years, where I have been working at my present work place, I think I only twice have gotten a portion of ris à l´amande with a whole almond in-side, whereas some of my colleagues have almost a weekly "hit rate" on the whole almond.

This year I have been twisting my "classic" risalamande" into a pink version. Another tiwst this year is, that I have been roasting the chopped almonds. This actually increase the taste of almond in the final dessert.

Pink risalamande (Traditional Danish rice pudding with warm cherry sauce) - 4 persons:
  • 2 dl porridge rice
  • 6 dl water
  • 2 dl milk
  • ½ vanilla pod
  • 1tabelspoon sugar
  • 75 g almond - without skin, chopped and roasted
  • 2-2½ dl dairy whipping cream - 38% fat
  • Amarena cherries

  1. Cook the rice and water in the EasyRice cooker in the microwave oven - 15 minutes - 800 W.  Do NOT cook the rice porridge with the milk in the EasyRice cooker as you will damage your Tupperware plastic thing.
  2. Take the EasyRice cooker out of the microwave oven.
  3. Add the milk together with vanilla corns as well as the vanilla pod in the Mircroplus pot. Heat it up to the boiling point.
  4. Mix the warm milk with the rice in the EasyRice cooker and leave it for 10 minute. Also add sugar.
  5. After 10 minutes cold down the rice porridge.
  6. Store the rice porridge cold for 3-4 hours or night over.
  7. Whip the cream.
  8. Remove the vanilla pot from the rice porrigde
  9. Mix cold rice porridge, almond splits and syrup from Amarena cherries.
  10. Gentle mix in the whipped cream. 
  11. Let the rest for another 1-2 hours.
  12. Serve the risalamande with 4-5 Amarena cherries and some of the syrup.
  13. Enjoy and merry Christmas :-)


Related Posts Plugin for WordPress, Blogger...