EATS: Marzipan Cake
Today is a good day for cake. And if you love marzipan, today is an especially good day for marzipan cake. New Yorkers woke up to the news that, like California, we are officially going into lockdown mode starting Sunday. It’s hard. It sucks. It’s a sacrifice that will save lives. I am very positive and confident that we’re all going to come out of this terrible time even better than before. Stay positive. Stay inside. Stay safe.
For my part, I am going to try to post a recipe a day for you. Although I have a lot of recipes I need to test and perfect them before posting, when my time is a little tight I’ll still post for the travel guide and stories of chef life. If we can’t leave our homes at least we can plan and prepare for future adventure. It’s great to see everyone stretching their culinary muscles and I think that creativity in the kitchen is a great way to keep learning and growing and to do something positive for you and whoever you may share a household with. And, if you’re living alone, welcome to this community. You may be in physical isolation but we’re in this together and we can use this time to build our online community. It’s nothing short of a wonder that we can all stay connected through blogs and social media and FaceTime. So, let’s get to the cake!
When my wife and I first started dating, I made this marzipan cake for her early on and that was it. She was hooked and I had to keep making it. Marzipan cake has a rich and unique taste that makes it an impressive dessert when you have dinner guests, or a great dessert to bring to a party. You’ll see in on the photo that I included that you can serve this cake with a caramel sauce, or whip cream, or berries. As I say, keep it classic or dress it up. Marzipan cake tastes great and looks really elegant however you choose to serve it.
Marzipan Cake Ingredients
1/3 Cup Sliced Blanched Almonds
2 teaspoons Soft Butter
3 teaspoons Sugar
7 oz Crumbled Almond Paste
6 Tablespoons Butter
2/3 Cup Sugar
3 Large Eggs
1 Tablespoon Amaretto, Kirsch or Brandy
1/4 teaspoon Almond Extract
2/3 teaspoon Baking Powder
1/3 Cup + 1 Tablespoon All Purpose Flour
1/4 teaspoon Salt
Marzipan Cake Instructions
Lay almonds flat on baking sheet and lightly toast in oven at 375 F. Check in 5 minute increments. Should take 10-15 minutes.
Let almonds cool
Grease an 8”x2” cake pan with butter
Sprinkle cake pan with almonds and press in well. Sprinkle sugar over almonds and set aside.
In a large mixing bowl, add crumble paste and butter and beat until softened. Add in sugar and beat on high.
Gradually add eggs, amaretto and almond extract
Add baking powder in small pinches to break up. Beat well.
Fold in flour
Cover and refrigerate for 30-60 minutes
Using a rubber spatula, scrape batter into prepared pan
Bake at 325 F for 50-55 minutes
Allow to cool on a rack for 10 minutes. Invert the cake onto cake platter.
