MARZIPAN PLUM CAKE
Looks like a bar cookie but this really is a cake bar. I made it with plums, but I think other fruits could be just as delicious. There is something wonderfully satisfying about cake, fruit and icing together. I had some homemade marzipan [Click on the link for the recipe] and some overripe plums that were begging to be used. I rushed out to buy hazelnuts and almonds. It was a fitting way to finish the plums. I am grateful to Handbags and Cupcakes for sharing this wonderful recipe.
1 cup butter, softened, plus extra for greasing
3/4 cup brown sugar
1/2+1/3 cup flour
2 tsp baking powder
1-1/4 cups almond meal
1/2 cup coarsely chopped hazelnuts
3/4 cup marzipan, chopped into 1/2 inch squares
7 ripe plums, stoned and cut into quarters
1/4 cup flaked almonds
1/3 cup icing sugar
1 Tbsp water
• Preheat the oven to 175F.
• Lightly grease a 9X 13 baking pan and line it fully with parchment paper.
• Cream the butter and sugar until pale, light and fluffy.
• Gradually add the eggs, whisking between each addition (add a little flour if the mix starts to curdle).
• Sift over the flour and the baking powder.
• Add the ground almonds and mix to combine.
• Fold in the hazelnuts.
• Gently fold in the marzipan.
• Pour into the prepared pan and place the plum quarters on top, pushing them down a little into the mixture.
• Scatter with the flaked almonds.
• Bake for about 50 minutes until a skewer inserted in the centre comes out clean.
• Cool for 30 minutes.
• Grasp the parchment paper and remove cake bar to a wire rack to cool completely.
• For the icing, sift the icing sugar into a bowl and add about a tablespoon of water and stir to a single-cream consistency.
• Use a teaspoon to drizzle the icing over the cake and wait for it to set for a few hours. • Cut into squares and enjoy.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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