Marzipan Shortbread Cake
This is a sweet dense little cake with a marzipan filling baked in a shortbread crust. This cake might be a little heavy after a large dinner but is perfect at the reception!
Ingredients
Serves: 12
- 1 cup (125g) plain flour
- 2 tablespoons white sugar
- 140g butter
- 1 egg yolk
- 330g marzipan
- 100g butter, chilled
- 2 eggs
- 1/2 teaspoon almond essence
- 1 cup (185g) icing sugar
- 2 tablespoons water
- 12 maraschino cherries, garnish
Directions
Preparation:30min ›
Cook:30min ›
Extra time:1hour cooling ›
Ready in:2hours
- Combine flour and sugar in a food processor, add the 140g butter and egg yolk. Pulse until mixture comes together as smooth dough. Turn out onto a lightly floured surface and briefly knead the dough. Wrap with plastic and refrigerate for at least 15 minutes.
- Preheat oven to 200 degrees C. Roll the dough out to about a 30cm circle. Cover the bottom and halfway up the sides of a 23cm springform pan. Set aside.
- Cut marzipan and butter into pieces and combine in the bowl of a food processor. Process until smooth. Add eggs one at a time and process until smooth. Mix in almond essence. Pour filling into prepared crust.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. Let cool for 20 minutes, then gently loosen sides of pan and cool completely.
- In a small bowl combine icing sugar with water to make a thin glaze. Spread on top of cake and garnish with cherries.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (2)
I made this for an elderly Swedish gentlman that I do caretaking for. He loved it and with his background he knows good pastries! He said it was the best!! I personally loved the crust. The almond paste can be a little tricky to locate and expensive, but it really enhances! - 22 Oct 2011 (Review from Allrecipes USA and Canada)
Holy smokes this was a good recipe! I wish the site would correct the spelling as this was a marzipan cake (not mazarin) and I almost didn't find it, but it was well worth the search. - 01 Apr 2013 (Review from Allrecipes USA and Canada)