What happens when you add grated marzipan to an ordinary cake? Magic. A delicious, moist cake with gooseberries and marzipan. The marzipan keeps the cake wonderfully soft and tender, and gooseberries and almonds are always a perfect pairing :).
Ingredients for the gooseberry and marzipan cake:
- 3 large eggs
- 150 g caster sugar
- 30 ml sunflower oil
- 150 g marzipan
- 180 g plain flour
- ½ teaspoon baking powder
- 500 g gooseberries, topped and tailed
All the ingredients should be at room temperature. It is best to chill the marzipan beforehand, as it will grate more easily. Sift together the flour and baking powder and set aside.
Place the eggs (whole, without separating them) and sugar in the bowl of a mixer. Beat until the mixture triples in volume and becomes pale and fluffy. Grate the marzipan using the fine side of a grater directly into the egg mixture and gently mix. Add the sunflower oil and stir carefully. Add the sifted flour and baking powder and fold in just until combined, taking care not to overmix so that the cake does not lose too much air.
Line the base of a 24 cm square tin with baking paper. Transfer the batter to the tin and level the surface. Arrange the gooseberries evenly over the top.
Bake at 170°C for about 40 minutes, or longer if necessary, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Drizzle with icing and cut into squares.
Ingredients for the icing:
- 1 cup icing sugar
- 2–3 tablespoons hot water
Mix the icing sugar with the hot water until smooth. Adjust the consistency by adding more icing sugar if the icing is too thin or a little more water if it is too thick.
Enjoy!
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