Marzipan Cake with Fresh Berries

Marzipan Cake with Fresh Berries

Marzipan Cake with Fresh Berries

The inspiration for baking today was twofold: Grandad was coming round for lunch & afternoon tea, but, even more importantly, I bought a new pink cake stand yesterday, hehe! It’s gorgeous, in pink ceramic, and I think it was quite a bargain at £15 in the sale from John Lewis. I paid a visit to Highcross in Leicester for the first time, mainly to visit the Genius bar in the Apple Store as my trusty little iBook seems to be on it’s last legs (sob), so I picked up this lovely cake stand while I was there plus a really handy white square plate for cupcakes for £8 from House of Frazer. Yay :)

Anyway, to try out my new stand, I made a marzipan cake this morning from Nigella’s How to be a Domestic Goddess. I’m not a fan of plain vanilla sponge, so I thought her Easy Almond Cake on pg6 would be yummy, especially as I LOVE marzipan. The cake is supposed to be baked in a springform tube pan or ring mould, but as I only had a 23cm springform round cake tin, I baked it in that with a well-greased ramekin placed in the centre of the tin, which seemed to work fine.

The cake has turned out extremely well, with a lovely light but moist texture and a delicate almond flavour. I drizzled chocolate over the icing sugar dusted top, and then filled the centre with fresh raspberries (and a few blackberries) as recommended. It’s a rich cake, so only a little slice each is needed, but we all loved it. And the all-important Grandad verdict? “Perfection”. Yippee :)

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One Response to “Marzipan Cake with Fresh Berries”

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