Marzipan and Marzipan cake- Nigella

I made the marzipan for this cake, it was good. a warning though – sticky mess everywhere.

Marzipan (cooked)
3 cups sugar
1 cup water
4 cups ground blanched almonds
For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.

The Cake


*  This needs to be started at least 24 hours before you want to consume it.
Ingredients / recipe
150g sultanas
100g natural coloured glace cherries, halved
150g dried pears, chopped
100ml white rum
250g marzipan
50g ground almonds
zest of 1 lemon
175g plain flour
100g caster sugar
100g butter
2 large eggs
1 tsp orange flower water
20cm spring form cake tin, buttered and lined bottom and sides, so that the parchment comes a good 10cm above the rim
Night before, mix sultanas, glace cherries and dried pears in a large bowl, cover with the rum. Dice the marzipan and put it in the freezer. Leave both to soak and freeze overnight.
next day
preheat oven to 140/gas 1.
Beat together almonds, lemon zest, sugar, flour, butter and eggs.
Add drained fruit, orange flower water and frozen marzipan.
Put the mixture into the tin, leveling the surface, and making a slight indent in the middle to get an even surface when cooked.
bake for 2 – 2 1/2 hours, or until skewer comes out clean.
Do not overcook, as it will continue to cook in its own heat for a bit. But don’t worry – there’s enough dried fruit and marzipan to stop anyone complaining that the cake is dry.
Allow to cool in the tin, rewrap in parchment and foil to store for about a week. Although Nigella does say that she’s never managed more than two days’ storage


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