Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup marzipan, grated
- 1/2 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the grated marzipan and vanilla extract to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 16g
Saturated fat: 9g
Cholesterol: 95mg
Sodium: 105mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 19g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free version.
- Coconut sugar can be used instead of white sugar for a healthier option.
- Margarine can be used instead of unsalted butter for a vegan version.
- Soy milk can be used instead of milk for a lactose-free version.
Variations:
- Add 1/2 cup of chopped almonds or hazelnuts to the batter for a crunchy texture.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity flavor.
- Top the cake with whipped cream and fresh berries for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth texture.
- Grate the marzipan using a box grater or a food processor to make it easier to mix into the batter.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing it to prevent it from crumbling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder for a simple yet elegant presentation.
Garnishes:
Top the cake with whipped cream, fresh berries, or sliced almonds for a decorative touch.
Pairings:
Serve the cake with a cup of coffee or tea for a delightful afternoon treat.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream would complement the cake nicely.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food to prevent the spread of bacteria.
Food history:
Königsberger Marzipan Cake is a traditional German dessert that originated in the city of Königsberg, which is now known as Kaliningrad, Russia. It is made with marzipan, a sweet almond paste, which was a popular ingredient in Königsberg due to the city's proximity to almond-growing regions.
Flavor profiles:
Königsberger Marzipan Cake has a rich and nutty flavor from the marzipan, with a hint of sweetness from the sugar and vanilla extract.
Serving suggestions:
Serve the cake on a cake stand or platter for a beautiful presentation. Cut the cake into slices and serve on individual plates with a dollop of whipped cream and a sprinkle of powdered sugar.
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Region: German