Almond & Marzipan Sponge Cake

Almond & Marzipan Sponge Cake

I know, I have an obsession with almonds, marzipan etc. So I wholeheartedly apologise for the plethora of almondness on my blog, I can't help myself. This cake is yummy, the marzipan chunks in the cake make it even more delicious. Now, I have a half empty packet of marzipan in my cupboard, I'm sure it will be consumed within the next 24 hours. Does anyone have a padlock?

Ingredients:

200g Butter, softened

200g Golden caster sugar

4 large eggs

100g Plain flour

2 tsp Baking powder

130g Ground almonds

50g Roasted hazelnuts, chopped

120g Golden marzipan, chopped

20g Flaked almonds, toasted

60g Icing sugar

1 tbsp Lemon juice

Method:

1. Preheat the oven to 180C/Fan 160C/Gas 4. Lightly grease a 23cm square tin (5cm deep) and line the base with greaseproof/baking paper.

2. In a large bowl, cream the butter and sugar with an electric whisk, until pale, light and fluffy. Gradually add the eggs and whisk between each addition, add a little bit of flour if it starts to curdle. Sift over the flour and baking powder, add the ground almonds and fold in gently with a big spoon. Fold in the hazelnuts and marzipan.

3.  Pour the mix into the tin. Bake for 50 minutes until a skewer comes out clean when inserted into the centre of the cake. 

4. Cool a little in the tin and then remove to a wire rack to cool completely, then scatter the flaked almonds. For the lemon icing, sift the icing sugar into a bowl, add the lemon juice and stir to a single-cream consistency. Drizzle over the cake, then cut into squares. 

Lipstick & Marzipan *TIP*: I omitted the plums from the original recipe, but you can add plums or cherries if you like. Quarter the fruit and scatter over the mix once you pour the mix into the tin and gently push down. 

Recipe: Adapted by myself from the original recipe in Delicious Magazine