About this recipe:This almond cake recipe grew from reading loads of recipes on almond cakes, but they were all too sweet. So I set about making my own version, which is a traditional moist, densely textured cake that matures and develops over time. It will last really well for up to two weeks. It has a delicious almondy flavour, is rich and can be enjoyed in thin slivers or greedy chunks.
Preheat the oven to 160 C / Gas 2 1/2. Take a 23cm cake tin and lightly oil the tin, removing any excess oil then line the base with baking paper.
Sieve together the baking powder, plain flour and sea salt in a mixing bowl.
Separately, put the caster sugar, marzipan, ground almonds and a tablespoon of the flour mixture into a food processor. Grind the mixture until the almond has become finer and the marzipan is broken up further, so that it is all a fine breadcrumb texture.
Add the unsalted butter, vanilla extract and almond extract and process until fluffy.
Add the blended eggs in stages – firstly add about a quarter and blitz until blended in then add a tablespoon of flour mixture and mix, then add the next quarter, blend and add next tablespoon of flour and so on. Add the remaining flour and pulse a couple of times until it has just mixed together. Pour the batter into the cake tin, scraping it all in.
Bake cake mix into the oven for 65 minutes or until the cake is brown on the top and set in the middle.
When you remove it, run a sharp knife around the edge of the cake, then leave to rest and cool completely in the tin. Remove the cake from the cake tin, take off the baking parchment on the base and dust with icing sugar, should you so wish.
Make some holes in the cake with a skewer and drizzle the cake with a tablespoon of Amaretto to make into a boozy alternative.
Had marzipan to use up after making a simnel cake and found this recipe. Used the processor for the marzipan and sugar but switched to the mixer for the butter and marzipan mixing to achieve the fluffiness. Only used 5 eggs as mine were very large. Looks and smells great, can't wait to taste it! - 13 Apr 2013