Thursday, March 31, 2011

Marzipan Cake with Raspberry Coulis


Today was the first breakdown meeting of Season 3 of Team Umi Zoomi, where we watch the episode and discuss what needs to be done. I've been looking for an excuse to bake and this was it. I've had my eye on this recipe for a while, and I just happened to have a can of almond paste, so I crossed my fingers and hoped it would come out ok. It came out BETTER than ok. It's super moist and full of flavor. But the raspberry sauce really added the finishing touch, so don't leave it out.

Recipe from Joy of Cooking:

Marzipan Cake (8-10 servings)

7-8 oz almond paste or marzipan
6 Tbsp butter (3/4 stick)

2/3 cup sugar

3 large eggs
1 Tbsp kirsch or brandy (I used amaretto)

1/4 tsp almond extract

1/4 tsp baking powder

1/3 cup all-purpose flour

powdered sugar (optional)

Preheat oven to 325 and grease a 8x2" round pan, or line with parchment/wax paper (I recommend the latter, because I had trouble getting it out)

1. Beat almond paste and butter till well blended.
2. Gradually add sugar and beat on high speed until lightened in color and texture (2-3 min)
3. Whisk together then gradually beat in for a total of 3 min the eggs, alcohol and extract
4. Add baking powder, be sure to break up any lumps
5. Fold in flour. Scrape batter into pan and spread evenly.
6. Bake 35-40 min until a toothpick inserted into center comes out clean
7. Let it cool completely, dust with powdered sugar

Raspberry Coulis

1 pint raspberries, or 12 oz frozen dry pack thawed

3 Tbsp sugar

2 tsp strained fresh lemon juice


Puree all ingredients in a blender or food processor. Strain through fine mesh sieve, pressing firmly with rubber spatula. Continue to press till you are left with just a heaping tablespoon of seeds. Serve immediately or cover and refrigerate for up to 3 days


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