Thursday, July 25, 2013

Almond Marzipan Cake and how to spend a summer break

Marzipan Cake by Fitri D. // Rumah Manis
How about this .. summer day in Midwest the temperature is between 90-100 F plus this month is Ramadan's months mean is fasting day for me for almost 16 hours everyday and another plus : summer break .. voila.. perfect, huh ..

Alright, the Ramadan-fast itself is not really big deal to me, but having a little one who have a very long summer break and not be able to go vacations this year.. is really big deal.

So, how to make her not to get bored easily, especially after month of summer-camp is over and still another month and half to go.. ? ask her to bake, do a little crafting activity and give her break with invite 5 of her best friends having pool party at home .. she absolutely love it

(hand stitches)

Like this recipe, I got from Patricia - I do love to visit her blog, Technicolor Kitchen .. she always posting a very simple recipe, which is a perfect for my little one to bakes something simple, without making a mess during or after baking. She can read an ingredients, measure it, mixing the ingredient and bake!!

Easy almond cake
Recipe :How to Be a Domestic Goddess

250g unsalted butter, softened
250g marzipan, softened – I got a chocolate cover marzipan which is adding a lot of flavor to the cake.
¾ cup (150g) granulated sugar
¼ teaspoon almond extract (optional)
½ teaspoon vanilla extract
6 large eggs
1 cup + 1 tablespoon (150g) all purpose flour
1 teaspoon baking powder
pinch of salt

Preheat oven to 180°C/350°F. Butter a round 20cm (8in) cake pan (with high sides), line the bottom with a circle of baking paper and butter the paper as well.
In a food processor, process the marzipan, butter and sugar together until smooth. Add the almond and vanilla extracts and process again. Add the eggs, one at a time, down the funnel, processing after each addition. Add the flour, baking powder and salt and process until incorporated. Transfer to the prepared pan and smooth the surface. Bake for 50 minutes (checking from 40) or until golden and risen and a skewer inserted in the center comes out clean. Cool completely in the pan over a wire rack, then carefully unmold. Dust with icing sugar and serve.

Serves 8-10

1 comment:

Dewi said...

You had me on that marzipan :)