Cakes & Bakes: Marzipan cake

You may remember that I baked some jammy marzipan tartlets a couple of weeks ago. I wanted to use up the marzipan that I had left over. What better way than this easy marzipan cake?

I found an easy almond cake recipe by The Domestic Goddess herself, Nigella Lawson.

She used a ring mould tin – something that I have stored away in my cake tin drawer but gets little use. As I was greasing it – and it needs a LOT of greasing to get the cake out whole – Justin piped up, “Oh no, not the dreaded bundt tin!”. The last time I used it, he complained at how dry the cake turned out.

That wasn’t a worry this time – probably due to the addition of an entire pack of butter! It was moist, soft, fragrant, delicious.

Click here or on the image below to save the marzipan cake recipe to Pinterest

Marzipan cake

2019-05-21 18:49:10

Serves 10

Prep Time

10 min

Total Time

1 hr

Prep Time

10 min

Total Time

1 hr

Ingredients

250g unsalted butter, softened
250g marzipan, softened
150g caster sugar
¼ tsp almond essence
¼ tsp vanilla extract
6 large eggs
150g self-raising flour

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

Preheat oven to 170ºC/150ºC Fan/325ºF/Gas mark 3
Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the double-bladed knife, with the sugar
Process until combined and pretty well smooth
Add the almond essence and vanilla extract. Process again
Break the eggs one at a time through the funnel, processing again each time
Tip the flour down the funnel, processing yet again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula
Bake for 50 minutes, but check from 40
When the cake looks golden and cooked and a skewer comes out cleanish, remove from the oven and leave to cool in the tin before turning out

By Nigella Lawson

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Swedish almond cake

We’ve just about made our way through last week’s mammoth sourdough coffee chocolate cake. This week, Justin has requested another afternoon tea cake – so I’ve obliged with this Swedish almond cake… one of his favourite flavours!

I came across the loaf cake on the food blog, BakingBar. It’s a family recipe, passed down by David’s grandma.

I only made a couple of little tweaks to the original recipe; I omitted the ½ teaspoon of ground cinnamon, added a sprinkling of flaked almonds and divided the batter into two, smaller loaf tins.

As they baked, the smell of almond wafted through the house – I could barely wait for them to be taken out of the oven before I was ready to slice and devour!

Do sit tight and be patient though, allowing the loaf to cool for half an hour or so really does make all the difference. Brew yourself a lovely cup of tea, cut a couple of slices, take a set, put your feet up and tuck in!

Click here to save this recipe to Pinterest for later!

Swedish almond cake

2017-10-04 17:49:25

Serves 12

Ingredients

280g/10oz caster sugar
1 egg
160ml/5⅔ fl oz milk
1½tsp almond extract
150g/5¼oz plain flour
115g/4oz butter, melted
½tsp baking powder
30g/1oz flaked almonds

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

Preheat the oven to 175ºC/ºF/Gas mark
In a medium-sized mixing bowl, whisk together the sugar and egg
Beat in the milk a little at a time
Beat in the almond extract
In a separate, medium-sized mixing bowl sieve together the flour and baking powder
Add the dry mixture to the wet and combine
Fold the melted butter into the batter
Pour the batter equally into two greased & lined 500g/18oz loaf tins
Sprinkle the flaked almonds over the top of both
Bake for 25-30 minutes or until a skewer inserted into the middle comes away clean
Remove from the oven and allow the loaves to cool on their tins for 20 minutes
Dredge with icing sugar, cut into slices and serve

Adapted from Baking Bar

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Almond loaf cake

Today’s almond loaf cake wasn’t meant to happen; Justin requested a coconut cake that he could have with an afternoon cup of tea. We didn’t have any dessicated coconut in the store cupboard, and it was out of stock when I went to by some from the supermarket.

A snap decision in Morrison’s saw me pick up a bag of ground almonds instead… and what a good decision that turned out to be.

A last-minute, quick, basic wet & dry recipe that turned out to be taste triumph!

A little drizzle of chocolate finished it off nicely.

A new one for my afternoon tea cake repertoire!

Almond loaf cake

5 from 1 vote

Print recipe Pin recipe

Cook Time 45

Course Dessert

Cuisine British

Servings 8

Ingredients

175 g/6oz + 1tbsp golden caster sugar
150 g/5oz butter softened
2 eggs
½ tsp almond essence
4 tbsp milk
125 g/4½oz plain flour
1½ tsp baking powder
¼ tsp salt
150 g/5oz ground almonds
50 g/2oz dark chocolate

Instructions

Preheat the oven to 175ºC/325°F/Gas mark
Grease a 450g/1lb loaf tin
Cream the butter and sugar together
Beat in the eggs one at a time until well combined
Stir in the almond essence and the milk
In another mixing bowl, sieve together the flour, ground almonds, baking powder and salt
Stir this into the wet ingredients in three batches, stirring well after each addition
Spoon the batter into the prepared loaf tin, levelling out using a spatula or back of the spoon
Sprinkle the tablespoon of sugar evenly over the top
Bake for 45 minutes or until a skewer inserted into the centre comes away clean
Allow to cool in the tin for at least half an hour
Break up the chocolate into a small heat-proof bowl
Melt in a bain-marie or in 10-second bursts in a microwave
Make a piping bag out of a triangle of parchment paper, fill with the melted chocolate and zig-zag over the top of the cake
Serve

Keyword almond, cake, loaf cake