This is the next cake in my Nigella challenge , it is one I had never tried before . I hadn’t tried it before because you need a ring mould and you use a full packet of marzipan which needs to be chopped. I don’t have a ring mould and when I went to look for one at the start of the week they were 15.00 euro so I made my cake square . I was also using the excuse that my mixer doesn’t have a blade even though it probably does if I just looked for it to chop up the marzipan. I used my hand help blade blender I got for the littlest farmers dinners when he was very small. So really now when I look back I had no real excuse not to try this one :).
I was a little worried that it would have a very strong almond taste but it was really nice and got a full thumbs up from all the farmers. Since I made this on Tuesday I have been given a ring mould to bake it in today so will try it again in the mould. This cake lasted one evening and as you will see in the picture I barely got a chance to take a photo of the finished cake. Hope you enjoy :).
250g softened unsalted butter , 250g softened marzipan , 150g caster sugar , 1/4 teaspoon almond essence , 1/4 teaspoon vanilla essence , 6 large eggs , 150g self raising flour , 25cm springform tube pan or ring mould buttered and floured. I didn’t have either of these tins so I used one of my square ones.
Preheat oven to 170 c or gas 3 . Chop the butter and marzipan so it makes it a little easier to mix them together. I put the block of marzipan in the microwave for a few seconds till it was soft nearly like playdough. Mix butter , sugar and marzipan together using some sort of blade mixer till they are pretty well smooth .When I had my butter , sugar and marzipan mixed I put on my normal cake mixing attachment and mixed the rest of the cake.Add the almond and vanilla extract and mixer them in , then add in the eggs one at a time and I added a little flour with each egg till all the eggs and all the flour have been mixed in.
Pour your cake mixture into your tin for my square one I buttered and lined the bottom of it .
Bake for 50 minutes roughly start to check cake from 40 minutes with a skewer , when its cooked and golden brown remove from oven and leave to cool before turning out of tin . Cover with some icing sugar and serve .
This would be a lovely cake I think slightly warm and a scoop of vanilla ice cream with it . Next week it’s Rosemary loaf cake another one I have never made . Happy Baking :).