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 This is one of the best cakes you’ll ever make if you love marzipan.  It’s very easy and “wows” people every time I make it.  This cake remains moist and delicious for several days.

MARZIPAN CAKE  serves 10

 

1- 8-ounce can almond paste (I use Solo):  DON’T BUY ALMOND FILLING!

¾  cup sugar

1 stick  unsalted butter (room temperature): (I microwave until almost melted)

4 large eggs

1 teaspoon vanilla extract

¾ cup flour

1 ¼ teaspoons baking powder (sifted )

¼ teaspoon salt

 

  1. Preheat oven to 350 ? F.  Butter and flour 9 inch diameter cake pan with 2-inch sides.  Line bottom with waxed paper. 
  2. Break almond paste into 4 equal pieces.  Take one teaspoon or so to taste! Place in food processor with sugar and blend until paste is ground to size of sugar granules, about a minute.
  3.  Add butter and process until soft paste forms.  Beat eggs  into marzipan mixture one at a time and then add vanilla.  Sift flour, baking powder and salt and pulse 8-10 times u until just incorporated.
  4. Pour into prepared pan.
  5. Bake cake until brown and tester comes out clean (about 35-40 minutes).  Cool 10 minutes, turn over unto rack.  Peel off paper and cool completely
  6. I either sprinkle with confectioners sugar or glaze with a chocolate ganache.

 

For Ganache: 

 

6 ounces dark chocolate (I use Giradelli chocolate chips 60% or Lindt bars 70%)

¼ cup heavy cream or 2 TBS butter

1 TBS light corn syrup

Whole almonds for garnish

 

  1. Melt chocolate, cream and corn syrup together in microwave.  Stop microwaving before the chocolate is entirely melted and then stir it until the last pieces melt.
  2. Wait until it is thick enough to spread and pour it carefully in rounds over the top of the cooled cake.  Spread it gently to cover the top and sides of the cake.
  3. Garnish with whole almonds.

 

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