Almond cake with moscato jelly and amaretto figs

Almond cake with moscato jelly and amaretto figs

By
From
A la Grecque
Serves
10
Photographer
Mark Roper

This is a beautifully moist, subtly flavoured almond cake that is equally good served as a dessert or for afternoon tea. The recipe has very little flour as the marzipan binds the mixture. It keeps well in an airtight container.

Almond marzipan cake

Ingredients

Quantity Ingredient
250g unsalted butter
110g caster sugar
1 lemon and 1 orange, zested
230g marzipan, chopped
4 eggs
50g plain flour
1/4 teaspoon baking powder
80g flaked almonds

Moscato jelly

Quantity Ingredient
500ml moscato
1 tablespoon sugar
3 sheets gelatine

Amaretto figs

Quantity Ingredient
250g sugar
125ml water
400g ripe figs
100ml amaretto

Method

  1. Preheat your oven to 180ºC and grease and line a 23 cm spring-form cake tin.
  2. Combine the butter and sugar in an electric mixer and beat until pale and fluffy. Add the citrus zest, then the marzipan, beating well until the marzipan is completely incorporated.
  3. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold into the cake mixture. Spoon into the cake tin and sprinkle the surface with flaked almonds. Bake for 45 minutes, or until cooked. Remove from the oven and leave to cool in the tin.
  4. To make the jelly, combine the moscato and sugar in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Soak the gelatine sheets in cold water for 2 minutes until soft. Remove the sheets from the water and squeeze to remove the excess water. Add to the hot moscato and stir to dissolve completely. Divide the jelly mixture evenly among 8 x 100 ml dariole moulds and refrigerate for about 2 hours until set.
  5. To make the amaretto figs, combine the sugar and water in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and simmer for 5 minutes to make a syrup. Drop the figs into the boiling syrup then cover the surface with a circle of baking paper. Remove from the heat and leave to cool before stirring in the amaretto.
  6. When ready to serve, dip the jelly moulds briefly in hot water and turn out onto serving plates. Serve with a slice of the almond cake and a poached fig.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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