There was a vision of writing up some recipes based on using up the cupboards of all their festive foods. But it seems there was a) little in the way of foods left over and b) what was left went into this recipe! 😀
This recipe and bake is loosely based around a Nigella Lawson recipe for Easy Almond Cake, but I have adapted it for gluten free and a couple of additions and different methodology. Mainly because I couldn’t be bothered to get the food processor out. So I made this in the Kitchen Aid food mixer.
You’ll need a deep, lined 8” cake tin with a loose base or you can use a springform cake tin.
Preheat the oven to gas 4, 180c, 160c fan.
220g soft Marzipan – can be microwaved for about 10 seconds if required. I used a mixture of Hotel Chocolat and Niederegger Marzipan. And yes these are chocolate coated, it just adds to the taste. And yes, we had a lot of Marzipan for Christmas 😀😀 there was also a chunk of ready to use Marzipan left in a tub too.
220g very soft butter
40g caster sugar
1 teaspoon almond essence
120g gluten free self raising flour
1/4 teaspoon baking powder
60g toasted nibbled almonds
60g icing sugar (to make into water icing when the cake has cooled and has been removed from the tin)
Extra Marzipan (and glacé cherries if you have them) to decorate
Beat the marzipan and the butter in the mixer until soft mushed. Beat in the eggs one at a time then pour in the essence. Don’t forget to scrape the sides of he mixing bowl.
Tip in the flour and baking powder and stir in until fully combined.
Place the cake mix into the prepared cake tin, sprinkle on the toasted nibbled almonds and bake for 40 – 50 minutes. Check with an inserted skewer. If it comes out clean it’s done.
Allow to cool in the tin before removing and cooling on a rack.
Make the water icing by adding hot water to the icing sugar a tablespoon at a time until you have a smooth paste. Then using a spoon drizzle on the icing sugar and decorate with chocolate marzipan (and or glacé cherries of you have them).