I am a huge fan of anything made with almond paste, as, growing up in Malta we were treated to the greatest cookies and cakes oozing with the freshest almond paste and almods imaginable. So it is with great skepitsism I tried this cake by Nigella Lawson. Its easy because its simply whirled in a food processor and baked in a springform tube pan. The only concession is I added her suggested orange peel not instead of but along with the Vanilla , which I increased.
1 cup +2 tablespoons softened unsalted butter
1 cup +2 tablespoons softened Marzipan
1/2 cup sugar
1/4 teaspoon almond extract
1/2 teaspoon Vanilla
6 large eggs at room temperature
1 cup self -rising flour
10 inch springform tube pan.
Preheat oven to 350 degrees.Chop the butter and marzipan to make them easier to break down,put them in the bowl of the food processor,fitted with the metal blade with the sugar. Process until well combined and preety well smooth. Add almond , vanilla and zest and process again,then break the eggs one at a time through the funnel processing yet again, and then pour the mixture into the prepared pan,scraping the bottom and sides of the bowl with a rubber spatula.
Bake for 50 minutes, but check from 40. Then when the cake looks golden and cooked and a cake tester or fine skewer comes out cleanish, remove from oven and leave to cool in pan before turning out
Sprinkle with powdered sugar and serve
Filed under: Desert Tagged: | almond cake, Easy almond cake, Marzipan+cake, Nigella Lawson
