International Incident Colour Party – Cherries and blueberries compote with marzipan and cinnamon chocolate muffins

Ingredients:

Cherries and blueberries compote

• 250g of freshly pitted cherries
• 125g of blueberries
• 75ml of Creme de Cassis
• 100ml of orange juice
• 30g of castor sugar

Marzipan and cinnamon chocolate muffins

• 240g of plain flour sifted
• 1/2tsp of baking powder
• 1/4tsp of bicarbonate soda
• a pinch of salt
• 3tsp of poppy seeds
• 1tbsp of dutch processed cocoa powder
• 1/2 tsp of cinnamon powder
• 100g of castor sugar
• 1 free range egg
• 55g of unsalted butter. melted
• 140ml of milk
• 60g of marzipan
• icing sugar for dusting

Method:

Cherries and blueberries compote

1. Pit and half the cherries. Soak prepared cherries and blueberries with sugar and creme de cassis for an hour
2. Heat up a heavy pot, add the liquid mixture and orange juice. Bring the mixture to a boil, remove any scum. Lower heat and allow it to reduce to halve the liquid. Set aside

Marzipan and cinnamon chocolate muffins

1. Preheat oven to 170C. Sift the flour, cocoa powder, cinnamon, salt, bi-carbonate and baking powder into a bowl. Add the poppy seeds and then mix well
2. Put the sugar and eggs into a large mixing bowl and whisk together. Add the milk and sugar (make sure it is not too hot) and whisk to combine
3. Grate the marzipan on the coarse side of the grater and ad this to the batter. Now add 40g of the compote and set the rest aside for later
4. Using a rubber spatula, gently fold the mixture into the wet mix until just combine. It is ok to have bit of lumps and flour
5. Line your muffin tin and spoon in the mixture till the top. Bake for 25-30minutes or until the skewer comes out clean. When cool enough to handle, place it on the wire rack to cool completely
6. When completely cool and ready to serve, dust with icing sugar and top with remaining compote