Friday, 12 September 2014

mar·zi·pan cake

Here is a version of a Nigella Lawson recipe that just turned out so well ; she is right it is an Easy Almond Cake (from How to be a Domestic Goddess).

The almondness comes from marzipan and almond essence. It turned out I have three bottles of almond essence in my cupboard - no idea how they got there, I don't recall even buying one. I had some marzipan I had bought last Christmas for some thing I now can't remember.

This is all making me seem like a forgetful fool!


The only other thing you need to make this so easy is a food processor. You do not even have to ice it. Perfect. So if you can tick almond essence, marzipan and a food processor off your list along with some sugar, vanilla, eggs, baking powder and flour then you are ready to make the cake :

Marzipan Cake
makes a medium sized ring cake

175g soft unsalted butter, plus a bit extra melted
175g soft marzipan, cut into pieces
100g caster sugar
a few drops of almond essence
a few drops of vanilla essence
4 eggs
100g cake flour
1 teaspoon of baking powder
Icing sugar to sift over.

Put the tin in the fridge and preheat the oven to 160°C.
Process the butter, marzipan, sugar and essences together until smooth. Add the eggs one by one then the flour and baking powder and process until smooth.
Brush the cold tin with the melted butter which will solidify right into any pattern there might be.
Pour batter into the tin and bake for 30 to 45 minutes or until golden and tests cooked. Cool in the tin before turning out.
Sift over a bit of icing sugar to make it look pretty.

3 comments:

Bron said...

My word, that looks good, perfect Emma. I can just imagine the delightful sweet texture as I took a big bite. Yum!

Barbara said...

That does look good Emma.

Emma said...

The inside was such a good texture! Simple cakes are so good. Thanks for your comments.