MARZIPAN CAKE RECIPES RECIPES

MARZIPAN RECIPES | BBC GOOD FOOD

Marzipan recipes | BBC Good Food image

Try our selection of cakes and desserts that make the most of this almond-flavoured baking favourite. Make your own marzipan or use a ready-rolled variety.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MARZIPAN LOAF CAKE RECIPE - BBC FOOD

Marzipan loaf cake recipe - BBC Food image

I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there’s a modesty about a plain cake, too: it doesn’t draw attention to itself, or seek to impress with razzle-dazzle. It’s there to be sliced as needed, always delivering more than it promises. To turn the cake into a pudding, just arrange slices of the cake on a non-stick baking sheet, and warm up in a 200C/180C Fan/Gas 6 oven for 3-4 minutes a side, until caramelised and golden. Arrange a couple of slices on each person’s plate, add some fresh raspberries and a splodge of crème fraîche.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 8-10 slices

Number Of Ingredients 9

Ingredients

150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps
125g/4½oz soft unsalted butter
1 tsp vanilla paste (or extract)
50g/1¾oz caster sugar
75g/2½oz plain flour (or gluten-free plain flour)
¼ tsp fine sea salt
1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor
1½ tsp ground cardamom
3 large free-range eggs, at room temperature

Steps:

Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides.
The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times.
If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible.
Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools.
Slice, and enjoy with a cup of tea.

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BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER

This cake may take a little time to make, but it’s not especially difficult, and has a real wow-factor. It’s the number of cake layers that give it its distinctive pattern – in Germany they cook them on a spit, but we’ve gone for the easier option of a grill. The name means tree or log cake in German, because the inside looks like the grain of wood.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving

1. Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
2. Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
3. Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
4. Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
5. Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
6. Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
7. Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
8. Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
9. Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
10. Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
11. Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
12. Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
13. A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
14. Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
15. Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).

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