This cake is a jot to make and simply divine to eat. Soften the marzipan in the microwave for a few seconds to make it easier to incorporate into the batter.
1 cup plus 2 tbs. softened,, unsalted butter
1 cup plus 2 tbs. softened marzipan
1/2 cup sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
6 large eggs
1 cup self-rising cake flour (or 1 cup self-rising flour….remove 2 tbs. and add 2 tbs. cornstarch)
Heat the oven to 350°F and butter, then flour a 10″ springform tube pan.
Chop the butter and marzipan, then put them along with the sugar in the food processor. Whizz until combined and fairly smooth. Add the almond and vanilla extracts, then beat in the eggs one at a time. Mix in the flour and pour into the prepared tin.
Bake for 50 minutes, but check after 40. The cake should be golden and a cake tester should come out clean. Leave to cool completely in the tin.
More cake-like and less sweet than the American version, these are easy to make and even easier to eat.
1 2/3 cups plain flour
1/2 tsp. ground nutmeg
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1/3 cup plus 2 tbs. sugar
1 tsp. vanilla extract
1 tbs. cinnamon
Heat the oven to 350°F.
Combine the flour, nutmeg, baking powder and salt, then set aside. In a large bowl, cream together the butter and 1/3 cup of sugar until light in texture and pale in color. Beat together the egg and vanilla, then stir into the butter mixture. Add the dry ingredients. Roll into walnut-sized balls.
Combine the cinnamon and remaining sugar in a small bowl. Roll the balls in this, then place on parchment-lined baking sheets. Bake for 13-15 minutes until golden. Remove from the oven and leave to sit on the baking sheets for 1 minutes before removing to a wire rack to cool.
Makes 2 dozen