Almond bundt cake with marzipan
This bundt cake has delicate almond and marzipan aroma and taste. This dessert deserves a special occasion to be served. Home experience is that can be served any time during the day as a snack and quickly disappears.
Enjoy your own one.
Ingredients for smaller bundt pan such as Emília :
- 175 g crystal sugar
- 3 eggs (yolks and whites separate)
- 160 g soft butter
- 60 g marzipan
- 50 g ground almonds
- 150 g all purpose flour
- 6g or 1/2 sachet baking powder
- pinch of salt
- almond essence and almond slices (can be skipped)
Turn on the oven to 180°C and grease the bundt cake pan with soft butter or lard, sprinkle preferably with almond slices. Flour or light bread crumbs can be used as well.
Let cool the marzipan in the fridge or in the freezer shortly to be able to grate it finely or to chop it to small cubes.
Cream the butter and sugar. Separate the egg yolks and whites. Add one egg yolk at the time, beating briefly after each addition. Add few drops of almond essence.
Grate the marzipan or chop it to small cubes and add it to butter cream and mix well.
In other bowl sift the flour and baking powder. In small parts add it to the batter.
From separated egg whites and pinch of salt beat the egg whites until stiff peaks. Slowly add it by hand with scoop to the mixture.
Greased bund cake pan fill with batter and bake at 180°C about 55-65 minutes. When the top starts to brown, cover it with aluminum foil. Skewer test will help to assure the time when the cake is ready.
When cake is baked, let it cool in a form for about 10-20 min, to cool down the sides of a form, afterwards the bundt cake can be flip into the cooling rack, to let it complete cool down.
Enjoy the cake with a good company :)