Mazarinkage (Mazarin Cake)
This marzipan flavored cake is moist and delicious; the almond flavor pairs perfectly with the chocolate topping! If you love almonds or marzipan, this cake is for you!
Ingredients
- 200 grams marzipan (can also be storebought!)
- 200 grams (1 cup) granulated sugar
- 200 grams (14 tbsp) unsalted butter, softened
- 4 large eggs, room temperature
- 100 grams (1/2 cup + 3 tbsp) all purpose flour
- 2 tbsp cornstarch
- Pinch of salt
TOPPING
- 200 grams dark chocolate (corresponds to about 2 chocolate bars or 1 1/2 cups chocolate chips)
Instructions
- Preheat your oven to 350 F (176 C). Note: If using a convection setting or if you know your oven runs hotter, preheat the oven to 325 F (160 C) to avoid the cake browning too quickly.
- If using homemade marzipan, make your marzipan by combining all ingredients in a food processor or kneading together by hand. You can use the marzipan immediately! It is best if the marzipan is on the softer side, so if you use store-bought marzipan that is a bit tougher, you can knead it to get it to a softer consistency.
- Add sugar and softened butter to the bowl of a stand mixer. Beat together using the paddle attachment for about 5 minutes on medium speed until light and fluffy.
- Add your marzipan and continue beating together until fully combined. (As noted above, it is best if the marzipan is soft so it can mix together with the butter and sugar without leaving lumps!)
- Add eggs to the mixture one at a time, fully incorporating before adding the next. Make sure your eggs are room temperature, or your batter may split!
- In a medium bowl, combine flour, cornstarch, and salt. Sift into the butter mixture in two parts, mixing together on low speed in between or folding with a spatula to incorporate. Once the mixture is fully incorporated, make sure to fold a few times with a spatula to make sure there are no dry spots at the bottom!
- Pour batter into a prepared cake pan (we used a 9 inch round pan) buttered and lined with parchment paper on the bottom.
- Bake for 40-45 minutes until a knife inserted in the cake comes out clean. If the cake starts to brown too quickly, you can cover the top of the cake with aluminum foil.
- Let your cake cool. Once cool, melt 150g of chocolate over a double boiler or in the microwave. Add the remaining 50g and mix together until that has melted. Pour over the top of the cake and decorate with anything else you like, such as chopped nuts, candied lemon, or sprinkles! Enjoy!