Marzipan Cake
- Danish Recipe

Directions:
1. Preheat the oven to 400 *F (200 *C).
2. On medium low speed, mix the marzipan and the sugar well in a mixing bowl with a spatula/cake attachment.
3. Add the butter in a little bit at a time to prevent clumping.
4. Scrape the bottom of the bowl to ensure there are no clumps of marzipan stuck to the bottom.
5. Add the egg.
6. Add the flour and mix until smooth.
7. Oil or butter a 9 inch (23 cm) springform pan.
8. Blend up a handful or two of almonds so it is like a rough almond flour
9. Pour the almonds into the pan and coat the entire bottom and sides with the almond flour, hitting the side of the pan against your palm as you turn it as to prevent big pockets of almond flour.
10. Pour the marzipan mixture into the cake pan and spread it out evenly.
11. Evenly pour the remaining almond flour on top of the cake batter
12. Bake the pie for about 35 minutes or until you can poke the center with a knife and it comes out clean.
Notes:
- You can make a larger portion the marzipan cake batter and use it to make different flavored danish pies. You can use it to make Danish Strawberry Pie, Danish Rhubarb Pie, Danish Cherry Pie, Lemon Merngue Pie, and many other pies like these with your choice of fruit.
- This marzipan cake batter has a shelf life of up to 1 week in the fridge when covered in plastic wrap.
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