Heat oven to 180C/160C fan/gas 4 and
line a 12-hole muffin tin with cupcake
or muffin cases. Mix the flour, almonds,
baking powder and sugar together in a
large bowl. Beat the almond extract and
eggs into the yogurt, then tip this into the
dry ingredients with the butter. Whisk
together until lump-free, then divide
between the cases. Bake for 18-22 mins
until a skewer poked in comes out clean.
Cool on a wire rack. The cakes will freeze
for up to 1 month.
Roll out the marzipan on a surface
dusted with a little icing sugar, to about
the thickness of a £1 coin. Using a 6cm
round biscuit cutter, stamp out 12 circles,
re-rolling and stamping trimmings if
necessary. Mix enough icing sugar into
a cup of water to give a syrupy icing, then
brush over backs of the marzipan circles
and stick onto cakes.
Knead a little yellow food colouring into
one-quarter of the ready-roll icing, a little
pink into another quarter and green into
another quarter. Wrap up the green icing
and set aside, then repeat step 2 using a
7cm cutter to stamp out 4 circles each from the pink, yellow and white icing,
sticking again with syrup.
Mix enough water into the 100g icing
sugar to give a stiff-ish icing. Divide into
three, leave one white, and colour the
others pink and yellow – make these
colours a little darker so the roses stand
out. Transfer icing into small food bags,
twist tops to seal and snip off just the
tiniest tip of one corner on each bag. Pipe
spirals on cakes, mixing up the colours.
Pinch small bits of the green icing into
leaves, marking the vein with a toothpick
if you like. Add 1, 2 or 3 leaves to each
spiral so it looks like a rose (you can use
the syrupy icing to help them stick if you
need). The cakes are best eaten within
2 days, and once decorated will keep for
1-2 days in airtight containers.