Blondels
Makes: 15
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Blondels
All the flavours of a simnel cake in an indulgent blondie base. A new Easter classic in the making!
Makes: 15
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
436Kcal
Fat
24gr
Saturates
12gr
Carbs
47gr
Sugars
37gr
Fibre
1gr
Protein
7gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g salted butter
- 75g milk chocolate, roughly chopped
- 150g white chocolate, roughly chopped
- 150g white marzipan
- 250g light brown sugar
- 1 tsp vanilla bean paste or extract
- 4 medium eggs
- 200g plain flour
- 2 tsp ground mixed spice
- 50g ground almonds
- ½ tsp sea salt flakes
- zest of 1 lemon
- zest of 1 orange
- 125g sultanas
- 30g flaked almonds
Step by step
Make it gluten-free
Use gluten-free plain flour for the blondels, adding ½ tsp xanthan gum with the dry ingredients.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 20x30cm tin with baking paper.
- Put the butter, milk chocolate and 75g of the white chocolate in a heatproof bowl and set over a pan of barely simmering water until melted. Remove from the heat and leave to cool. Chop half of the marzipan into small dice and then roll the rest into 15 balls; set aside.
- Whisk the sugar, vanilla and eggs into the cooled chocolate mixture until combined. Sift over the flour and mixed spice, stir, then fold through the ground almonds and salt. Stir through the citrus zests, sultanas, almonds and diced marzipan, spread into the prepared tin and bake for 25-30 minutes, or until a crust has formed but the mixture still has a slight wobble. Leave to cool in the tin.
- Remove from the tin and cut into 15 squares. Melt the remaining white chocolate and drizzle most of it over the blondels. Dip a marzipan ball into the remaining white chocolate, and place one on top of each blondel. Let the chocolate set before serving. The blondels keep for 4-5 days in a tin.
