A simple almond cake. You don’t need ground almonds for this recipe – instead, you’ll need marzipan. You can buy it ready-made or prepare homemade marzipan yourself. If you’re a fan of Nigella Lawson and her cookbooks, the look of this simple almond cake may seem familiar. I’ve served it the same way – with raspberries. The cake is very delicate straight after baking, but once cooled it becomes more compact and intensely almond-flavoured. It’s quick to make – simply blend all the ingredients together. Highly recommended for almond cake lovers!
Ingredients for the simple almond cake:
- 250 g butter
- 250 g marzipan
- 150 g caster sugar
- 6 large eggs
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 150 g plain flour
- 1½ teaspoons baking powder
Additionally:
- fresh raspberries, to serve
- icing sugar, for dusting
All ingredients should be at room temperature.
Place the butter and marzipan (both cut into pieces) into the bowl of a food processor. Add the sugar. Blend until smooth and fully combined – there should be no visible lumps. Add both extracts and blend briefly. Add the eggs one at a time, mixing after each addition. Add the plain flour and baking powder and blend until just combined.
Grease a 25 cm ring tin with butter and dust with flour, shaking off the excess. Pour the batter into the tin and level the surface.
Bake at 170°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. The cake may rise significantly and then sink slightly. Remove from the oven, cool in the tin, then transfer to a serving plate.
Decorate with raspberries and dust with icing sugar.
Enjoy!
Recipe source: “How to be a domestic goddess” Nigella Lawson.
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