Prep time - 45 minutes | Cook time - 20 minutes | Makes about 8 Petit Four
So elegant and pretty, these are a gorgeous alternative to a plated up dessert and can be made well in advance too. Swap the dark chocolate ganache with white chocolate or even rolled out fondant.


For the almond cake:

300 grams marzipan, grated
130 grams (⅔ cup) Sugars of the World French Caster Sugar
150 grams unsalted butter, at room temperature, cubed
½ teaspoon vanilla paste
3 large eggs, at room temperature
85 grams (½ cup) plain flour
25 grams (¼ cup) almond meal

Chocolate ganache icing:

60 ml (¼ cup) raspberry jam, heated and strained
190 grams (1 cup) best quality dark chocolate, broken into pieces
125 ml (½) cup pouring cream
Sugar flowers

To decorate:

Edible decorations


1.    Preheat oven to 190ºC (or 170ºC fan forced) and grease and line a 20cm square baking tin with parchment paper. 

2.    Place the marzipan in the bottom of your electric mixer bowl and add the caster sugar. Beat until thoroughly combined, then add the sugar and beat until pale and fluffy. Now add the vanilla then the eggs, one at a time, beating well between each addition. Finally, fold through the flour and almond meal until you have a light, smooth batter.

3.    Spoon this into your pan and smooth so the surface is even. Bake for 15 minutes or until the cake is firm to touch and cooked through. Remove from oven and let cool on a wire rack. At this point you could wrap the cool cake tightly in plastic and keep for a couple of days or until ready to decorate.

4.    To make the chocolate ganache icing; bring the cream to boiling point in a small saucepan, remove from heat then stir in the chocolate until smooth and glossy. Set aside for 10 minutes to cool a little.

5.    Now, using a ruler if it helps, cut the cake into three, even and long pieces. Spread one with the raspberry jam and top with another. Now spread this with a little of the cooled chocolate ganache and place the final piece of cake on top as the final ‘lid’. Carefully wrap this with plastic and place in the fridge, weighted down with something like a stick of butter or container of yogurt. Nothing too heavy though as you don’t want to squash the cake, just compact it down a little. Leave like this for an hour. This step will make the petit four so much easier to slice and ice.

6.    When ready to go, cut the cake into even-sized cubes and place these on a wire rack placed above a piece of parchment paper. Gently reheat the ganache so it’s nice and spreadable then spoon a little over the first cube of cake, use a palette knife to smooth the ganache around the sides and edges so it’s even. Decorate with a sugar flower or whatever you prefer and repeat with remaining cake cubes