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Ингредиенты
- 1 c. unsalted butter, room temperature
- 1/2 c. sugar
- 1 c. marzipan
- 6 x Large eggs
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 c. all purpose flour
- 1/2 c. Dutch process cocoa pwdr
- 1 tsp baking pwdr (1/2 tsp + 1/2 tsp)
- 1/2 tsp salt (1/4 tsp + 1/4 tsp)
- 6 Tbsp. cocoa pwdr, sifted, for dusting
Инструкции
- Preheat oven to 350 F, butter and flour an 8-inch cake pan (or possibly springform pan) and line bottom with parchment paper. With electric beaters, cream butter and sugar together. Cut marzipan into chunks and beat into butter mix (if marzipan is hard, soften in microwave for 30 seconds on high) till smooth. Add in Large eggs one at a time, mixing well after each addition and stir in lemon zest and extracts. Measure mix and pour half the batter into a separate bowl. Sift together flour, 1/2 tsp baking pwdr and 1/4 tsp salt. Separately sift cocoa pwdr, remaining 1/2 tsp baking pwdr and 1/4 tsp salt. Add in flour to one marzipan mix and blend till smooth and add in cocoa to other marzipan mix and blend well. Pour flour batter into prepared pan and gently pour cocoa batter on top. Bake for 35 to 45 min, till a tester inserted in the centre of the cake comes out clean. Allow to cold in pan for 20 min, then turn out onto a plate to cold completely. Dust with cocoa pwdr.
- Marzipan cake will keep up to 5 days in an airtight container.
- Yield: 1 8-inch cake. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 357 | |
| Calories from Fat 240 | 67% |
| Total Fat 27.17g | 34% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 388mg | 16% |
| Potassium 79mg | 2% |
| Total Carbs 21.79g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.1g | 9% |
| Protein 7.39g | 12% |
