Wednesday, January 21, 2015

Almond cake (with homemade marzipan)

Almond cake (with homemade marzipan) / Bolo de amêndoa (com marzipã caseiro)

As I flipped through a few cookbooks and magazines searching for inspiration, I thought of how I am attracted to similar recipes, over and over again – I can’t resist a brownie, I make oatmeal cookies quite often, and every time I see a citrus cake recipe I immediately bookmark it.

It might be a matter of taste, or it is because I seem to have the same ingredients at home time and time again, but I sometimes even tell myself that I will bake something different, only to end up making one of the favorites above.

Another recipe I cannot resist? Almond cakes – I’d probably make almond cakes every week if could. This recipe came in very handy for I’d made marzipan for a cookie recipe for my Christmas series (from this book), but the recipe failed miserably and I had to use up the marzipan left quickly.

This cake is easy to make, moist and absolutely delicious – if you’re nuts for almond cakes like me you should give it a go.

Almond cake (with homemade marzipan)
slightly adapted from the delicious and beautiful A La Grecque: Our Greek table

½ cup (100g) granulated sugar
finely grated zest of 1 orange
finely grated zest of 1 lime
250g unsalted butter, room temperature
200g marzipan, chopped – I used homemade
4 eggs
½ teaspoon vanilla extract
1/3 cup (45g) all purpose flour
¼ teaspoon baking powder
pinch of salt
½ cup (60g) flaked almonds

Preheat your oven to 180°C. Butter a 20x7cm (8x3in) round cake pan with a removable bottom, line the bottom with a circle of baking paper and butter it as well.

Place sugar, orange and lime zest in the bowl of an electric mixer and rub together until sugar is fragrant. Add butter and beat until pale and fluffy. Add the marzipan, beating well until it is completely incorporated.
Add the eggs one at a time, beating well after each addition. Beat in vanilla. Sift the flour, baking powder and salt together and fold into the cake mixture. Spoon into the cake pan and smooth the top. Sprinkle with flaked almonds. Bake for 45 minutes, or until golden and cooked (a skewer inserted in the center of the cake should come out clean).
Cool completely in the pan over a wire rack. Carefully unmold and serve.

Serves 8-10

1 comment:

Pam Greer said...

Your baked goods are always so pretty!

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