It is moist enough to not need any further icing or filling, and makes a good alternative to a traditional Christmas Cake if you are not into dried fruit.
I originally came across the recipe years ago on Amateur Gourmet.
- 8oz butter
- 7oz sugar
- 7oz marzipan
- 1 cup sour cream
- 4 egg yolks
- almond essence
- 7oz flour
- 1 tsp baking soda
- 1/2 tsp salt
Pre-heat the over to 190C (or 180C for fan oven).
Grease a loose-bottomed deep cake tin and line with greased greaseproof paper.
Measure the flour, soda and salt into a bowl.
Measure the sour cream, egg yolks and essence into a jug.
Measure the butter and sugar into a large bowl.
Finely chop or grate the marzipan. - You want to get it as fine as you can in order to not give your mixer (or arm) such a hard time!
Cream the butter and sugar together, and then add the marzipan and cream that into the mixture too. We're aiming for tiny flecks of marzipan distributed throughout the entire cake. This is pretty heavy-going! If your mixer (or arm) is struggling to get it even enough, give it a few minutes rest halfway through.
Once the marzipan mixture is smooth and light, beat in the sour cream mixture from the jug until well combined.
Finally, sift in the flour mixture from the other bowl, and fold in until well combined.
Scrape the mixture into the prepared tin and smooth down the top.
Bake for ~1 hour until a skewer stabbed in the middle comes out clean.
Let cool, then unmould from the tin and peel off the paper.
When cool, dust the top with icing sugar and/or decorate with any remaining marzipan.
Categories: cake
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