This pastry is inspired from a famous old Algerian pastry called “makroud elouz” which is one of my favorite Algerian pastries, The old pastry (makroud elouz) still exist in Algeria and I would say that it’s a must have in our plates during celebrations an hollydays, that is why I wanted to share with you the recipe of an updated version of this pastry.
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
The supplies you will need:
- Plain pastry tip Ateco 806.
For the almond paste
- 300 g almond flour
- 150 g icing sugar
- 2 tablespoon lemon zest
- 4 egg yolks (you don’t have to use them all, it could be 3 egg yolks, it depends on the size of the eggs)
- 1 tea spoon Vanilla
For the icing and the decoration
- 1 kg icing sugar
- 100 g blossom water
- 100 g icing sugar
- decoration fondant or a Colored Almond Paste
Making the Cakettes :
- In a large bowl, combine the almond flour, the sifted icing sugar, the lemon zest and the vanilla.
- Start adding the whitened egg yolks little by little while mixing with your hand until you get a thick paste (be careful when you add the egg yolks, if you don’t mix the paste it will remain hard and you will continue to add the eggs until it becomes
too liquid )
- cut the almond paste in small pieces (about 40 g), roll each piece into a ball. then flatten it until you get a circle of 6 cm of circumference.
- Using the plain pastry tip, pit a small hole in the middle of the circles (You should get the same shape as a donut except that the hole is small)
- Bake for 20 minutes in a preheated oven 320F (160 c), the almond is really sensitive to heat so I suggest you to try baking one or two pieces before baking all the preparation.
The decoration :
- In an other bowl combine the 100 g of blossom water and the 100 g of icing sugar (You should have a white mixture).
- Soak quickly the Cakettes in the mixture and let them dry.
- Put the drained Cakettes in the icing sugar for at least 30 minutes, the sugar should cover them in order to absorb it (the Cakettes shouldn’t be wet).
- Meanwhile start modeling the decoration roses using the fondant or the colored almond paste.
- Remove the Cakettes from the sugar and stick the roses in the small hole that you made (remember the Cakettes have the shape of donuts).
Note: if your Cakettes are wet, don’t put them in the sugar because while removing them the sugar will break and detach from the pastry.