Marzipan and roasted nectarine cake

Marzipan and roasted nectarine cake

By
From
The Art Of The Larder
Makes
1 x 22cm cake
Photographer
Mike Lusmore

I’ve always hated marzipan served as a thick slice between the Christmas cake and the layer of fondant icing. Chopped small and cooked in a cake batter, however, the marzipan here does something wonderful to the cake crumb, turning fudgy, sweet and unmistakably almondy.

Ingredients

Quantity Ingredient
120g butter, softened, plus extra for greasing
2 eggs, lightly beaten
120g caster sugar, plus an extra 2 tablespoons to toss and sprinkle
120g plain flour
50g ground almonds
1 teaspoon baking powder
A pinch salt
100g plain yoghurt
100g marzipan, cold, finely chopped
2 ripe nectarines, halved, stoned and sliced
icing sugar, to dust

Method

  1. Preheat the oven to 190°C. Grease a 22cm springform cake tin and line with greaseproof paper.
  2. Put all the ingredients apart from the marzipan, nectarines and icing sugar into a food processor and pulse until smooth. Stir in the marzipan and spoon the batter into the prepared tin.
  3. Toss the nectarine slices with 1 tablespoon sugar and lay them on top of the cake batter.
  4. Sprinkle with 1 more tablespoon of sugar and bake for about 45 minutes, or until a skewer inserted into the middle comes out clean.
  5. Leave the cake to cool in the tin for 10 minutes before removing, then peel off the paper and slide the cake on to a plate. Dust lightly with icing sugar before serving.
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