Cardamom marzipan roll with baked rhubarb
- January 2016
- Serves 6
- Hands-on time 50 min, oven time 2 hours
If you’re a fan of marzipan then this puff pastry rolled pudding with baked rhubarb is the recipe for you.
- 35.8g (9.3g saturated)
- 88.5g (69.2g sugars)
If you’re using a 320g pack￼ ready rolled puff pastry,you’ll have a small strip of pastry left over from this recipe. If you don’t want to throw it away, cut it into squares, brush with beaten egg and scatter generously with demerara sugar and orange zest, then bake until crisp and serve with coffee as petits fours.
Cook the rhubarb up to 3 days ahead and chill,covered. Make the marzipan roll up to the end of step 4, wrap in cling film and foil, then chill for 24 hours or freeze for up to 1 month. Glaze and bake straight from the fridge (if frozen, defrost overnight in the fridge first) as in the recipe
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