Ingredients with Measurements:
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup marzipan
- 1/2 cup powdered sugar
- Food coloring (green, yellow, red, and orange)
- Candied fruit for decoration
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
- Pastry bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. In a separate bowl, whisk together the almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before removing it from the pan.
8. In a mixing bowl, knead the marzipan until soft and pliable. Roll it out into a thin sheet and cut it into small fruit shapes using a cookie cutter.
9. In separate bowls, mix the powdered sugar with a few drops of water and food coloring to make a thick glaze for each fruit color.
10. Using a pastry bag, pipe the glaze onto each fruit shape to create the desired colors and patterns.
11. Arrange the candied fruit on top of the cake to resemble a fruit basket.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or gluten-free flour.
- Marzipan can be substituted with fondant or modeling chocolate.
- Candied fruit can be substituted with fresh fruit or dried fruit.
Variations:
- Add chopped nuts or dried fruit to the cake batter for added texture.
- Use different food coloring to create different fruit colors.
- Use different fruit shapes or designs for the marzipan decorations.
Tips and tricks:
- Make sure the marzipan is soft and pliable before rolling it out.
- Use a sharp knife or cookie cutter to cut out the fruit shapes.
- Pipe the glaze onto the fruit shapes in a thin, even layer for best results.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a platter with fresh fruit and whipped cream.
Garnishes:
Candied fruit, whipped cream, fresh fruit.
Pairings:
Coffee, tea, or fruit juice.
Suggested side dishes:
Fruit salad or a green salad.
Troubleshooting advice:
If the cake is too dry, add a tablespoon of milk to the batter. If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Frutta Martorana is a traditional Sicilian dessert made from marzipan and candied fruit. It is named after the Martorana church in Palermo, where the nuns are said to have created the first fruit-shaped marzipan sweets.
Flavor profiles:
Sweet, nutty, fruity.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: Italian