Cake > Almond Paste Cakes > Marzipan Cakes > Orange Marzipan Cakes

Almond Paste and Orange Marzipan Cake Recipe

Ingredients with Measurements:
- 1 cup almond paste
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup marzipan
- Powdered sugar for dusting

Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.

2. In a mixing bowl, cream together the almond paste, sugar, and butter until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice.

6. Stir in the orange zest and vanilla extract.

7. Pour the batter into the prepared cake pan.

8. Roll out the marzipan into a thin layer and place it on top of the batter.

9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Dust with powdered sugar before serving.


Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 475
Fat: 28g
Saturated Fat: 12g
Cholesterol: 114mg
Sodium: 114mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 39g
Protein: 7g

Substitutions for ingredients:
- Almond paste: You can substitute with almond flour, but the texture will be different.
- Orange juice: You can use any other citrus juice, such as lemon or lime.
- Marzipan: You can omit the marzipan or substitute with another type of nut paste.

Variations:
- Lemon and almond cake: Substitute the orange juice and zest with lemon juice and zest.
- Chocolate and almond cake: Add 1/2 cup of cocoa powder to the dry ingredients.
- Raspberry and almond cake: Add 1 cup of fresh raspberries to the batter before baking.

Tips and tricks:
- Make sure to cream the almond paste, sugar, and butter well to ensure a light and fluffy cake.
- Use room temperature eggs to prevent the batter from curdling.
- Roll out the marzipan on a lightly floured surface to prevent it from sticking.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Warm the cake in the oven at 350°F for 5-10 minutes before serving.

Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.

Garnishes:
Garnish with fresh orange slices or edible flowers.

Pairings:
Serve with a cup of tea or coffee.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked in the center, bake for an additional 5-10 minutes.

Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before cooking.

Food history:
Marzipan is a traditional sweet made from almond paste and sugar, originating from the Middle East.

Flavor profiles:
This cake has a nutty and citrusy flavor profile.

Serving suggestions:
Serve the cake as a dessert or for afternoon tea.

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Region: Spanish

Taste: Sweet, Nutty, Citrusy, Almondy