Friday, 17 January 2014

Let Her Eat Cake: Apricot Marzipan Cake


As a general rule I'm not a fan of marzipan, which is weird, because give me an almond croissant and I'm the happiest, most pastry-covered being alive. But in thinking about how to liven up an apricot cake the other day, a brainwave struck, put it IN the cake. Surely then it would be like encountering hidden chunks of frangipane, like a delicious, almond-y Aladdin's cake?

Happily, that's exactly what it is.*

*minus Robin Williams as a singing genie.

I made this cake for the hungry guests at the Domestic Sluttery blogging event at the gorgeous made.com showroom and it went down very well indeed. I didn't even get a slice.

Apricot Marzipan Cake
You will need:
For the cake:
  • 175g butter, softened
  • 175g caster sugar
  • 3 free range eggs
  • 175g self-raising flour
  • 75g ground almonds
  • 75g dried apricots, chopped
  • 1/2 tin tinned apricots, chopped
  • 2 tbsp brandy
  • 50g marzipan, diced
For the topping:
  • 50g flaked almonds
  • 50g butter
  • 50g Demerara sugar
Make it!
The cake:
  1. Preheat the oven to 180 C / 350 F / gas mark 4. Line and grease a 20cm cake tin. 
  2. Cream together the butter and caster sugar until pale and creamy.
  3. Beat in the eggs one at a time, adding a tablespoon of flour with each. Mix until well combined.
  4. Gently fold in the flour, ground almonds and dried apricots.
  5. In a separate bowl, mix together the tinned apricots and the brandy. Spoon half of this into the batter, along with the marzipan and stir gently to combine. 
  6. Spoon into the prepared tin and bake for around 40 minutes, until risen and golden. 
  7. Place the tin on a wire rack to cool for a few minutes.
The topping:
  1. In a dry frying pan, gently toast the flaked almonds until golden; careful because they'll spontaneously combust (not literally) unless you keep an eye on them. Set aside.
  2. Place the butter and Demerara sugar in a small saucepan and heat until the sugar has dissolved. 
  3. Tip in the remaining tinned apricot mix and simmer for a few minutes until the liquid has reduced.
  4. Whilst the cake is still warm, remove from the tin and poke a few holes in the surface using a skewer or something equally pointy, and spoon the buttery, apricot-y mixture over the top. 
  5. Scatter with toasted almonds and admire your handiwork ... for all of 10 seconds before demolishing with a fork and / or your face. 

10 comments:

  1. I loved this cake! I really don't like marzipan icing, it's like eating spoonfuls of sugar. But it tasted divine in this cake and I was a bit sad that I only got a tiny little piece.

    ReplyDelete
    Replies
    1. I should've made two! Glad you liked. I'm totally with you on the marzipan thing.

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    2. Yes! More cake post crazy deadlines, please!

      Delete
  2. I LOVED THIS CAKE SO HARD. And I don't like apricots.

    ReplyDelete
  3. I can also vouch that this was an amazing cake. Clever Laura H.

    ReplyDelete
  4. This looks amazing, plus it has fruit in which totally makes it healthy, right?

    Have you tried proper German marzipan like Niederegger? It's actually very different to our stuff.

    ReplyDelete
  5. I put little discs of marzipan in the bottom of the pastry case when I'm making mince pies or (apricot) jam tarts. The marzipan tends to bubble up round the edges and it caramelizes slightly - giving a lovely flavour!

    ReplyDelete
    Replies
    1. I'm going to have to do that when I make mince pies at Christmas. I imagine it to be like a wonderfull brilliant stollen/mince pie mash-up.

      Delete
    2. One word: YES (and drool).

      Delete

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