Marzipan Cake
Marzipan Cake is rated
out of
5 by
2.
Prep Time:
25 minutes
Cook Time:
75 minutes
Servings:
10
Serves 8 to 10.
In countries where almonds are grown, the harvest begins in late spring and the fresh nuts are much prized. Drying, however, makes this versatile nut available year-round, and the almond-sugar paste known as marzipan extends the range of its uses. Top slices of this moist cake with fresh strawberries and softly whipped cream, or offer it plain with tea or coffee.
Ingredients:
- 1 cup sugar
- 6 oz. marzipan
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature - 1/4 tsp. almond extract
- 5 eggs, at room temperature
- 3/4 cup plus 2 Tbs. all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
Directions:
Preheat an oven to 350°F. Butter an 8 1/2-by-
4 1/2-by-2 1/2-inch loaf pan and dust with flour. Tap out the excess flour.
Using an electric mixer or food processor fitted with the metal blade, pulverize together the sugar and marzipan until the mixture is in fine pieces. If a food processor was used, transfer the mixture to a large bowl.
Add the butter and almond extract and mix until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition until thoroughly combined. Sift together the flour, baking powder and salt over the egg mixture and beat in just until thoroughly blended.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, about 1 1/4 hours. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife blade around the edge of the cake and invert onto the rack. Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.
4 1/2-by-2 1/2-inch loaf pan and dust with flour. Tap out the excess flour.
Using an electric mixer or food processor fitted with the metal blade, pulverize together the sugar and marzipan until the mixture is in fine pieces. If a food processor was used, transfer the mixture to a large bowl.
Add the butter and almond extract and mix until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition until thoroughly combined. Sift together the flour, baking powder and salt over the egg mixture and beat in just until thoroughly blended.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, about 1 1/4 hours. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife blade around the edge of the cake and invert onto the rack. Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.
Serves 8 to 10.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Spring,
by Joanne Weir
(Time-Life Books, 1997).
Rated 3 out of
5
by
Mandra from
Cake is ok
I made this cake today and it turned out ok. Except the recipe does not say when to and the sugar mixture that's why I only gave it three stars and the fact that it's an expensive cake to make and the cake is a nice little pound cake
Date published: 2019-01-30
Rated 5 out of
5
by
YayaSistr from
Nothing Less Than Heavenly!
wow, we love this cake and it is now my go to recipe when i have guests and when I want to make a baked goody for someone. The first time i made it the can had 2 extra ounces of almond paste and I decided to just go ahead and put the whole can in. It was delicious! The next time I made it I decided to make it according to directions and use the other 2 ounces in a peach cobbler. It was good but my friends and I agree we like it better with the extra 2 ounces of almond paste! Thanks to WS for a great recipe!
Date published: 2014-07-29