Apple Marzipan Cake
Contributor
"This apple cake tastes best with fresh apples from the garden or farmer's market. To dial up the marizpan flavor, you can also add an extra 100g / 3.5 oz between the cake batter and the apple layer before it goes in the oven. Delicious!"
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
oven, paring knife, baking pan, 2 bowls (large), 1 hand mixer with beaters, fine sieve
How-To Videos
How to core and slice an apple
Homemade marzipan
How to slice a cake like a pro
Nutrition per serving
Step 1/3
- ¾ apples
- ¾ tbsp lemon juice
- unsalted butter (for greasing)
- flour (for greasing)
- oven
- paring knife
- baking pan
Preheat the oven to 175°C/345°F. Wash and quarter the apples, remove the cores and sprinkle them with lemon juice. Set aside. Grease and flour the baking pan.
Step 2/3
- 50 g unsalted butter
- 20 g raw sugar
- ⅜ tbsp vanilla sugar
- ⅛ tsp salt
- 45 g marzipan
- 1 eggs
- 12½ ml whole milk
- 17½ ml amaretto
- 62½ g flour
- ⅝ tsp baking powder
- 1 bowl (large)
- 1 hand mixer with beaters
In a large bowl, beat the butter with cane sugar, half of the vanilla sugar, cinnamon and salt until frothy. Crumble in the marzipan and beat until combined. Crack in the eggs, one by one, and mix well between each addition. Stir in the milk and amaretto at low speed and then add the flour and baking powder. Mix slowly into a smooth batter.
Step 3/3
- 50 ml heavy cream
- ⅜ tbsp vanilla sugar
- sliced almonds
- 1 bowl (large)
- fine sieve
Pour batter into the baking pan. Arrange the apples in concentric circles on top of the batter. Scatter some sliced almonds on top. Bake at 175°C/345°F for approx. 1 hr. Remove and let cool. In a bowl, whip the heavy cream and the remaining vanilla sugar until stiff. Dust the cake with powdered sugar and serve with the vanilla cream. Enjoy!
Enjoy your meal!
