Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 8 oz marzipan, grated
- Sliced almonds for topping
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Grater
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 medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla and almond extracts.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the grated marzipan.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Sprinkle sliced almonds on top of the batter.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 170mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 22g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Marzipan can be substituted with almond paste or pistachio paste.
Variations:
- Add chopped dried fruits, such as apricots or figs, to the batter.
- Add a layer of raspberry jam between the cake layers.
- Top the cake with whipped cream or cream cheese frosting.
Tips and tricks:
- Grate the marzipan while it's cold to make it easier to handle.
- Use room temperature ingredients to ensure a smooth batter.
- Don't overmix the batter to avoid a tough cake.
- Let the cake cool completely before slicing to avoid crumbling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
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 use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Marzipan is a sweet almond paste that originated in the Middle East and spread to Europe during the Crusades. It was traditionally used to make decorative shapes and figures.
Flavor profiles:
The cake has a nutty and sweet flavor from the almond flour and marzipan.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: German