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Add a photoServings: 8
Ingredients
- 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 c. all purpose flour
- 3/4 tsp baking pwdr
- 1/2 tsp salt
- 6 Tbsp. icing sugar, sifted, for dusting
Directions
- Preheat oven to 350 F, butter and flour a 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. In a separate bowl, sift together flour, baking pwdr and salt. Add in to marzipan mix and blend till smooth. Pour into prepared pan and 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 icing sugar.
- 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 106g | |
| Recipe makes 8 servings | |
| Calories 409 | |
| Calories from Fat 240 | 59% |
| Total Fat 27.27g | 34% |
| Saturated Fat 15.81g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 354mg | 15% |
| Potassium 91mg | 3% |
| Total Carbs 34.23g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 15.8g | 11% |
| Protein 7.39g | 12% |
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