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
- 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
- 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
