Tuesday, February 9, 2016

Violet Tuesday & Miniature Marzipan Bundts


Around here we celebrate Veilchendienstag today which literally translates to Violet Tuesday. In other parts of the world, it is also referred to as Shrove Tuesday, Fat Tuesday, Mardi Gras, or Pancake Day. Violet Tuesday is also the day before Ash Wednesday and usually falls between February 3 and March 9.




The origins of this flowery name are not quite clear. Historians assume that the expression evolved because the day before Violet Tuesday is often referred to as Rose Monday, therefore, it was natural to be looking for a similar name with a flower in its designation.




Whatever the historic origins of the name, Violet Tuesday is not only referred to by various names but it is also observed in many different ways worldwide. But no matter what you call it in your neck of the woods, or how you celebrate today, the day before Ash Wednesday has long been a time for eating and merry making as people prepare for the long Lenten fast that begins tomorrow and covers a period of approximately six weeks before Easter Sunday.




And what better day than Violet Tuesday to be baking Miniature Marzipan Bundts with an light violet sugar icing and incredibly delicious candied violets as decoration




And to be enjoying these tiny Bundts alongside a cup of tea called Earl Grey´s Lady Violet. This is a wonderfully fragrant black tea from Darjeeling, with cornflower blossoms and natural bergamot oil to which we like to add some pretty white rock candy.




Miniature-Marzipan-Bundts

Ingredients for the Mini Bundts
  • 2 eggs (L), free range or organic
  • 100 grams unsalted butter, room temperature – plus some for greasing the molds
  • 4 tbsp, super fine baking sugar
  • 2 tsps, pure vanilla sugar
  • 1/8 tsp fine sea salt
  • 100 grams baking marzipan (with at least 50 % almonds – I like to use baking marzipan with 56 % almonds) - in the States marzipan or almond paste is available form the Danish company Odense here
  • 4 heaping tbsps. flour (use wheat or spelt flour here) - plus some for dusting the molds
In addition
  • mini Bundt baking tray (12 molds)
  • a pastry brush with soft bristles
  • powdered sugar
  • a few drops of violet food-coloring (optional)
  • candied violets (optional)



Preparation of the Mini Bundts
  1. Preheat your oven to 175 °C.
  2. Butter and flour your mini Bundt cake molds and shake out the excess flour. Set aside.
  3. Grate the marzipan finely – if the marzipan is too soft, place it in the freezer for 15 minutes or until it is firm enough to grate easily. Bring to room temperature before continuing with the recipe.
  4. Add all the ingredients except the flour to the beaker of your hand-held blender and mix together until you have a smooth batter.
  5. Then add the flour and mix some more. 
  6. Add the batter to a piping bag with a small nozzle and fill the moulds 2/3 full. Carefully tap the filled molds on the counter once to get rid of any air bubbles.
  7. Bake the mini Bundts in your pre-heated oven for about ten to twelve minutes.
  8. Transfer to a cooling rack. Let the mini cakes cool for a few minutes and then turn out onto the cooling racks. Cool completely.
  9. Decorate as desired with either just powdered sugar or a sugar icing and candied violets.



These charming little cakes seem perfect for a Violet Tuesday celebration but would also make a wonderful afternoon tea treat any day. Or bring them along to your next  picnic, in your snack box, or as gifts.




Enjoy the last day of the Carnival celebrations and Happy Baking on this Violet Tuesday!


19 comments:

  1. Major drool situation here! These bunts look so tempting ♥

    summerdaisy.net

    ReplyDelete
    Replies
    1. Summer, very kind of you and thank you for stopping by my blog!

      Delete
  2. Perfect tea time treats---though one would never suffice! I'd definitely be back for seconds!

    ReplyDelete
    Replies
    1. Liz, well, these miniature Bundts are so small, one is definitely never enough!

      Delete
  3. I love using candied violets on things. Some people think they are just pretty, but they ad such a great flavor! These are just beautiful, Andrea. I don't have a mini bundt pan - perhaps I need one? Liebe Grüße aus immer sonnigen Tucson!

    ReplyDelete
    Replies
    1. David, these candied violets are from one very trusted spice merchant in Wiesbaden - they are neither overpowering nor too sweet - I think they add a perfect taste to these mini Bundts/Gugelhupf and we love them! That baking pan might be a good investment...
      Liebe Gruesse nach Tucson,
      Andrea

      Delete
  4. Oh Andrea, these are so cute...I love everything in small size...not even to mention that I love marzipan...I do not have mini bundt mold, but I will try using other small ones...thanks for sharing the recipe...
    Enjoy your week dear :)

    ReplyDelete
    Replies
    1. Juliana, these mini Bundt pans ranks among some of my favorite miniature cake pans to use - they are cute and versatile and render some mighty lovely mini cakes!
      Thank you for your kind words - always appreciate your kind comments!
      Andrea

      Delete
  5. Love the candied violets, these are so adorable in every way. You always have a wonderful way of sharing traditions Andrea, have a great week.

    ReplyDelete
    Replies
    1. Cheri, the candied violets hail from a wonderful spice merchant and they add a nice sweet crunchy and elegant flavor. Ah, my love for all things food history - glad you enjoy this post!

      Delete
  6. I didn't know about Veilchendienstag but I like it. I just finished baking a similar cake for my book club except I didn't use the cute little bundt molds that you did. They look so cute. Thank you Andrea for teaching me another great trick, grating the almond paste. I will do that the next time. Your cakes are darling .

    ReplyDelete
    Replies
    1. Gerlinde, Veilchendienstag is rather well known in the Rhineland...as I was born in Cologne I do know a bit about its history and the celebrations that surround that special day. Love that flowery name and the theme and all!
      Freut mich, dass dir mein Post gefällt!
      Liebe Guesse nach Santa Cruz,
      Andrea

      Delete
  7. Those mini bundt cakes are so elegant and they look delicious! I wish I could smell them too! Loved reading the history about Fat Tuesday too. Beautiful post, Andrea :)

    ReplyDelete
    Replies
    1. Marcelle, so very kind of you! Thank you! A bit of history never hurt and as you might have noticed, I have a bit of a not-so-secret-passion for food history.

      Delete
  8. Delicious cakes. They are so beautiful. I love the candied violets. Great job.

    ReplyDelete
  9. Hi Andrea, these look delightful. I couldn't help but wonder in looking at the purple violets if this might be a root in the New Orleans Kings cake that uses purple sprinkles on top, not so common a color other times of the year. Hope you are well, beautiful pics too.

    ReplyDelete
    Replies
    1. Peggy, as I mentioned in my above post, Violet Tuesday gets its name from the fact that around here peolple were simply looking to continue the tradition of "flowery names" for those days after carnival, it is "Rose Monday" and "Violet Tuesday"...

      Delete
  10. These are so darling! People here get excited about pancakes on the day before Ash Wednesday (we just called it Shrove Tuesday in this part of Canada as I was growing up). I think Violet Tuesday is a much lovelier tradition and those cakes would be welcome any time of year.

    ReplyDelete