Marzipan is easy to use and tastes great on its own. But, can also be used in combination with a few other simple ingredients. This marzipan cake is the perfect example. Don’t miss out on this ingenious cake recipe made in a bundt pan.
In a medium bowl, crumble the marzipan and add 2 tablespoon of water. Heat in the microwave for 30 seconds to a minute until smooth. Pro tip - Melting the marzipan now will prevent a lumpy batter. Set aside to cool.
Dry ingredients - In a large bowl, combine the flour, baking powder, salt, spices, and orange zest.
In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the marzipan, butter, and sugar until light and fluffy.
Next, add the vanilla and almond extract followed by the eggs, one at a time, making sure each egg is well incorporated in the batter.
Finally, add the flour mixture with the milk in three batches alternating each other. Combine until smooth but do not overmix. Pro tip - We do not want to activate the gluten in our flour, so do not over mix once you add the flour.
Pour the batter into the prepared baking pan. Pro tip - I sprinkled the bottom of my bundt pan with a few almond flakes before pouring in the batter. This way, the bottom of the cake has some almonds on top.
Bake on the middle rack for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool on a wire rack for 10 minutes. Then, place a plate over the pan and invert the cake onto a platter and dust with powdered sugar.
Make sure all the ingredients are at room temperature.
Use fine-grain sugars when preparing cake batters so it dissolves easily.
Grease and flour bundt pan well. Nothing is worst than to have a delicious cake stuck in the bundt
Overbaking - Overbaking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
Dense cake - Often this could be the reason for overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
Undercooked bundt cake -Cakes bake from the outside in so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter it means the cake is done.
Bundt cake sunk after baking - Usually, too much leavening agent such a baking powder or baking soda
Other pans suggestions- If you don’t want to make a layer cake like this. you can
You can also bake it in 2 x 9-inch round cake pans or one 9-inch springform pan.
Double this recipe to make a 9 x 13 sheet pan – sheet Cake.
And these can also be baked into 15 to 18 beautiful cupcakes
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you