White Cake With Marzipan And Almonds Recipes

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MARZIPAN CAKE



Marzipan Cake image

I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings.

Provided by Geema

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

1 (7 ounce) can almond paste
1/4 cup soft butter
1/2 cup sugar
1 cup ground almonds
2 eggs
1/4 teaspoon almond extract
1 cup flour
1 teaspoon baking powder
2 tablespoons water
1/4 cup apricot preserves

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 9" cake pan.
  • Cream the almond paste with the butter and sugar.
  • Mix in the almonds.
  • In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
  • Combine the flour and baking powder and stir into butter mixture.
  • Mix with a few strokes as possible.
  • Pour batter into cake pan and bake for 20-25 minutes.
  • Do not over bake!
  • Heat water and preserves and brush on the top of warm cake.

MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS



Marzipan Cake with Chocolate Ganache and Sliced Almonds image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup unsalted butter, at room temperature, plus more for greasing the pie dish
1 cup almond paste
3/4 cup sugar
3 large eggs, at room temperature
1/2 cup plus 1 tablespoon all-purpose flour
12 ounces semi-sweet chocolate, finely chopped
1 cup heavy cream
1/2 cup sliced almonds
1 pint raspberries

Steps:

  • Preheat the oven to 325 degrees F.
  • Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
  • Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
  • Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.

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