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Marzipan Cake with Plums

Marzipan Plum Cake

Marzipan Plum Cake

Finding marzipan locally for Christmas baking in 2016 was impossible. I got in early last year and bought a couple of rolls of the almond confection not knowing exactly what our celebrations and my cooking plans would entail. I was allocated vegetable preparation duty.

I could have just nibbled my way through the marzipan, but a long unexplored fascination with recipes that incorporate marzipan into a cake batter prompted a decision to take advantage of the summer stone fruit season and try a marzipan cake with plums, after all, plums and almonds are closely related.

With a scary number of years of cooking experience behind me I’ve developed the confidence to cautiously put together a cake batter by feel. There’s alchemy in the incorporation of butter sugar eggs flour that when baked, makes cake. It’s about getting the proportions of ingredients right so that the crumb rises and holds, is moist enough to cut without crumbling, but most importantly develops a flavour and mouth feel that leaves you wanting more.

This cake ticks all those boxes.

Marzipan Plum Cake

Marzipan Plum Cake

Marzipan Cake with Plums

170g plain flour

30g cornflour

100g almond meal

1 1/2 teaspoons baking powder

200g good quality almond paste  (I used Odense)

150g castor sugar

200g butter, melted and cooled

3 large eggs at room temperature

1/4 teaspoon almond essence

3 or 4  large blood plums, deseeded and thickly sliced into wedges

2 tablespoons flaked almonds

Grease a 28cm round springform pan and line with baking paper.

Preheat the oven to 160C fan forced.

Put the dry ingredients into a bowl and whisk together to combine.

Grate the marzipan into a mixing bowl, add the sugar then beat on a medium speed until the marzipan is broken up. This will take a few minutes.

With the mixer running, add the butter a little at a time, continuously beating until the mixture is homogenous.

Beat in the eggs one at a time, then the essence.

Add the dry ingredients then mix to a smooth batter.

Pour the cake batter into the prepared tin then arrange the wedges of plum in a circle on the top.

Scatter the flaked almonds over the top.

Bake in the cake in the centre of the oven until cooked when tested with a skewer, about 50 minutes.

Remove the cake from the oven and allow to rest for 15 minutes before releasing the spring.

Store in an airtight container.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

18 comments on “Marzipan Cake with Plums

  1. dimplescookbook
    March 7, 2018

    So yummy! Would love to grab a piece!

    Liked by 1 person

  2. Conor Bofin
    March 1, 2018

    My mother used to bake without measuring anything bar by ‘feel’. She still makes an occasional brown bread using this method. I cook this way and backtrack to write up my recipes. However, any baking attempt using experience and feel end up failures.

    Beautiful plum cake.

    Like

    • ladyredspecs
      March 1, 2018

      But you’re able to produce such beautiful meat dishes Conor, let someone else make dessert

      Liked by 1 person

  3. Jessica
    March 1, 2018

    Thanks for sharing Marzipan Cake with Plums recipe i would try it..

    Liked by 1 person

  4. Mae
    March 1, 2018

    Plum cake is always wonderful — adding marzipan would be even more wonderful! I’ve tried a recipe for a crumble that incorporates marzipan into the topping, too. Just great with fruit.

    best… mae at maefood.blogspot.com

    Like

    • ladyredspecs
      March 1, 2018

      Thanks Mae, adding marzipan to crumble is an idea worth trying

      Like

  5. chef mimi
    February 28, 2018

    Absolutely beautiful! Saving for the holidays.

    Like

  6. ChgoJohn
    February 25, 2018

    I so admire your discipline. That marzipan would never survive around here. This plum cake sounds like a worthy use of this precious ingredient, even if I have to delay buying it until minutes before I begin preparing the cake. 🙂

    Like

    • ladyredspecs
      February 25, 2018

      I’m OK as long as the package stays sealed as there is no such thing as a tiny taste. No sure why but there are supply issues, I have to buy it when I see it

      Like

  7. Francesca
    February 23, 2018

    I see what you mean Sandra- great minds think alike.

    Liked by 1 person

  8. Ardys
    February 23, 2018

    I’m with you ladies, love marzipan. Recently saw a demo about making your own, so might give that a try one day. I especially love Haigh’s dark chocolate covered marzipan, too! This cake sounds delicious, but I’m not sure the plums we get here in Alice are worthy of it. They are mostly quite sour. Thanks Sandra.

    Liked by 1 person

  9. ladyredspecs
    February 22, 2018

    All of it, 200g. It becomes part of the cake batter

    Like

  10. marymtf
    February 22, 2018

    I like the sound of this cake too, Sandra. How much marzipan do I grate in.

    Like

    • ladyredspecs
      February 23, 2018

      Sorry Mary my reply last night somehow became a comment. All of the marzipan goes into the batter, it subtly flavours the cake

      Like

  11. katechiconi
    February 22, 2018

    People have always considered me weird for adoring marzipan, so it’s lovely to discover there are others out there who appreciate this delicious confection. Love the sound of this cake; I must see if plums are available when I get home!

    Like

    • ladyredspecs
      February 22, 2018

      Thanks Kate. Hopefully the late varieties are still around. Marzipan lovers unite

      Like

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This entry was posted on February 22, 2018 by in Baking, Cakes, Cooking, Desserts, Food, Fruit Desserts, recipes, Warm Puddings and tagged , , , , .
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