Cherry-marzipan cake
Moist and rich texture characterizes the English cakes. It is achieved by lower baking temperature than usual. Mostly these cakes are rich, with a biscuit-like structure, containing typically berries, marzipan, white chocolate, raisins, dried fruits, etc. There are only a few people I know who prefer some another dessert or cake to this one.
In this recipe, the cake I have been making for many years has also gluten-free variant without losing its juiciness, flavors, and structure. However, I’ll post a regular cake version here. Drop me an email to get advice for the making of the gluten-free variant.
Preparation time: 20 minutes mixing the dough, 60 minutes baking.
Level: Easy
Quantity: one 24 cm cake, 16 pieces
Ingredients:
200 g 82% butter
200 g all-purpose flour
1 teaspoon of baking powder
1 teaspoon of vanilla sugar
200 g of unrefined sugar
250 g almond marzipan
80 g almond flour
4 eggs
125 g jar of cocktail cherries
Preparation:
1. Preheat oven to 150 degrees
2. Use room-temperature butter and mix it with sugar and vanilla sugar until white foam
3. Add eggs one at a time, continue mixing and mix well
4. Add flour, almond flour, and baking powder and mix
5. Chop marzipan into 1-2 cm cubes and mix into a dough
6. Pour off the syrup from the cherries and add to the dough as a last component
7. Stir gently to avoid breaking the cherries
8. Pour into a 24 cm radius cake mold and bake at 150 degrees for about 1 hour until the cake is golden brown and the probe remains clean.
9. Cool completely before serving. Best on next day.
Done !!
