Mazarin cake (mazarintærte)
This is a super-quick one-mix cake. Traditionally, it is made with store-bought marzipan, but we have adapted it slightly as 50% marzipan is hard to get hold of in some places. It’s a simple cake – it doesn’t need much adding to it. Never serve this warm, it is best cold, which allows for the almond flavour to really come through. You can add a variety of toppings to this cake, but we like it with the melted chocolate topping. Sometimes, simple really is best.
Servings: 10 slices
Ingredients
- 200 g ground almonds
- 150 g caster sugar
- 150 g icing sugar
- 150 g butter softened
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4 eggs
- 100 g plain flour
- 50 g cornflour
- a pinch of salt
- 2 teaspoons baking powder
- TOPPING
- 150 g chocolate of your choice I prefer dark but you can mix it
- 150 ml double cream
- a 23-cm/9-in. round baking pan greased and lined with baking parchment
Instructions
- Preheat the oven to 175°C (350°F) Gas 4.
- In a food processor, whizz the ground almonds (to make them even finer), then add the sugars and whizz again. Add the butter and extracts (if it’s still too thick, add a dash of cold water, too). Next, add the eggs, one by one. Combine the flour, cornflour, salt and baking powder and mix in (do not over-mix once the flour is added).
- Pour into the prepared baking pan and bake in the preheated oven for around 35–40 minutes, or until
- a skewer inserted in the centre comes out clean. Cool completely in the pan before turning out onto a serving plate.
- When the cake has cooled, melt the chocolate and cream together for the topping. Spread over the top and sides of the cake and leave to set. Serve cold.
Notes
Sometimes, in Sweden, this cake is served with a simple icing as a topping instead of chocolate. Omit the chocolate topping, leave the cake to cool completely then top with freshly whipped cream and fresh berries.
Recipe taken from our Bronte's book Bronte at Home published by Ryland, Peters and Small. Available in our webshop or on Amazon and also in good bookshops.
