Chocolate and Almond Marzipan Cake
I love to be invited for lunch or dinner and I’m sure you do too right? Well, not long ago a friend of mine invited my family and I for lunch and she asked me to bring one of my yummy cakes. I looked at my pantry and I found Marzipan (almond paste very popular in Germany and Austria) and decided to make this delicious cake.
It was such a great success with her husband that a few months after she called me asking me for the recipe to surprise her husband on his birthday.
She found it easy to make and very delicious. Now it’s your turn, give it a try, you won’t regret it.
380 gm marzipan For dusting
Pure icing sugar
110 gm softened butter
110 gm (½ cup) brown sugar
1 vanilla bean (scraped seeds only)
150 gm (1 cup) plain flour
1 tsp each ground cinnamon and finely grated nutmeg
100 gm dark chocolate (at least 65% cocoa solids, the more the better), coarsely chopped 100 gm each dried cherries and muscatels (I used dried cherries)
50 gm currants or sultanas
50 gm candied orange peel
To make the chocolate glaze you will need:
90 ml pouring cream
125 gm dark chocolate (at least 65% cocoa solids) coarsely chopped
20 gm butter
To decorate the cake you can use: almonds and Dutch-process cocoa for dusting
This is how you do it:
1 – Knead marzipan on a surface lightly dusted with icing sugar until smooth and pliable (1 minute), then halve and roll out each piece to 4mm-thick. Cut an 18cm-diameter circle from each, place on a tray lined with baking paper and set aside.
2 – Preheat oven to 140C. Beat butter, sugar and vanilla seeds in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well and scraping down sides of bowl after each addition. Sift in flour, spices and a pinch of salt, fold to combine, then add chocolate, dried fruit and candied peel (or even just some orange rind peel). Stir to combine, then spoon half the batter into a buttered and floured 18cm-diameter cake tin. Smooth top, place one marzipan circle on top, then spoon over remaining cake batter. Smooth top, make an indentation in centre (to prevent cake from doming), bake until an inserted skewer withdraws clean (1-1¼ hours). Cool in tin, then turn out onto a wire rack.
3 – Place remaining marzipan circle on top of cake, set aside.
4 – For chocolate glaze, bring cream just to the boil in a small saucepan over medium-high heat, add chocolate, remove from heat, stir until smooth, stir in butter to combine. Pour over cake, allowing chocolate to spill down sides.
5 – Arrange almonds on top, stand until set (1-1½ hours). Dust with cocoa and serve, cut into wedges.
Cake will keep, stored in an airtight container, for 3 days, but is best glazed on the day of making.
I hope you enjoy it as much as my friends did!