Recipes
’žMarzipan Cake with Crunchy Almond Crust



Makes 8 to 10 servings.



Have all ingredients at room temperature.

Preheat the oven to 325 F.



Prepare crust:



Toast until lightly browned, 5 to to minutes:

1/3 cup sliced blanched almonds

Let cool.

Grease the cake pan liberally with:

2 teaspoons unsalted butter, softened

Grease and flour an 8 x 2-inch round pan.

Press the toasted nuts into the butter on the bottom and sides of the pan.

Sprinkle with:

2 to 3 teaspoons sugar



Prepare batter:



Crumble into a large bowl:

7 to 8 ounces marzipan

Add and beat until soft and well blended:

6 tablespoons (3/4 stick) unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:

2/3 cup sugar

Whisk together, then gradually beat in, for a total of 3 minutes:

3 large eggs

1 tablespoon kirsch or brandy

1/4 teaspoon almond extract

Add in pinches to break up any lumps and beat in:

1/4 teaspoon baking powder

Fold in with a rubber spatula:

1/3 cup all-purpose flour



Scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Let cool in the pan on a rack for 10 minutes.

Slide a thin knife around the cake to detach it from the pan.

Invert the cake onto the rack to cool. Let cool right side up on the rack. Sprinkle with:

Powdered sugar (optional)

Serve with fresh fruit or fresh raspberry sauce.