Marzipan Cake
Recipe type: Dessert
Cuisine: Provencal
Prep time:
Cook time:
Total time:
Serves: 8
- 7 ounces almond paste
- ¼ cup butter, softened
- ½ cup sugar
- 1 cup ground almonds
- 2 eggs
- ¼ teaspoon pure almond extract
- 1 cup unbleached white or pastry flour
- 1 teaspoon baking powder
- 2 tablespoons water
- ¼ cup apricot conserves
- Preheat the oven to 350.
- Butter and flour a 9-inch cake pan.
- Cream together the almond paste, butter, and sugar.
- Mix in the ground almonds.
- In a small bowl, beat the eggs lightly with the almond extract and add them to the creamed mixture.
- Combine the flour and baking powder and stir them into the liquid ingredients.
- Mix together in as few strokes as possible.
- Pour the batter into the cake pan and bake for 20 to 25 minutes.
- Do not over-bake; the cake should be fairly dense, very moist, and golden brown on top.
- In a small saucepan, stir the water into the conserves and gently heat until it's thin enough to easily brush on the top of the warm cake.
- Variation: Omit the apricot glaze and serve with Raspberry Sauce
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2014/03/marzipan-cake/
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