Marzipan And Peach Cake

• jumlah masa: 40 minutes

Bahan-bahan

In other news, she’s back, my wingwoman in recipe reels. It’s so nice to have Grace home. Grace is busy writing her final essay of the term, as am I writing ‘Dear Grace’ in the garden shed! The race is on for the end of term. I made this cake yesterday afternoon, a slice for Grace & I with a cup of tea to spur us both on with our writing & slices for the girls home from school with a Christmas tree to decorate.

This recipe is from my 2nd cookbook, The Art of the Larder. If you own it, thank you. I like the lightness the yogurt brings to the frangipane batter.

Recipe:

120g butter, softened

2 eggs

120g caster sugar

120g plain flour

1 tsp baking powder

50g ground almonds

100g plain yogurt

100g marzipan, diced small

2 ripe peaches, apricots or nectarines (I used bottled peaches)

Arahan

Preheat oven 190/170C fan - line 22cm tin.

Put all the ingredients apart from the peaches & marzipan in a food processor & briefly blitz to form batter.

Add peaches to bottom of the cake tin. Add cubed marzipan to the frangipane batter.

Spoon the batter over the sliced peaches in the tin.

Bake for around 40 mins, until a skewer comes clean (dodging the molten lumps of marzipan!)

Tip out onto plate… eat warm or cold with big spoon of extra yogurt. The marzipan will turn fudgey as the cake cools, which is frankly delicious!

This recipe is a favourite. I hope you like it too, please share to all fellow marzipan lovers / haters 🫶🏼

Love Claire x