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How To make Raspberry Marzipan Coffee Cake
Ingredients
2
cup
flour, all-purpose
3/4
cup
sugar
1/4
cup
margarine or butter, softened
1
cup
milk
2
teaspoon
baking powder
1
teaspoon
vanilla
1/2
teaspoon
salt
1
each
egg
1
pk
almond paste, finely chopped (3-1/2 ounces)
1
cup
unsweetened frozen (thawed) OR fresh raspberries
StrEUSEL:
1/4
cup
margarine or butter, firm
1/3
cup
flour
1/4
cup
sugar
1/3
cup
slivered almonds
Directions:
Heat oven to 350 degrees. Prepare Streusel. Grease 9x9x2 inch square pan.
Beat all ingredients except almond paste, raspberries and streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out clean.
Note: If using self-rising flour, omit baking powder and salt.
StrEUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.
How To make Raspberry Marzipan Coffee Cake's Videos
Apple cake with marzipan
i promise, this is the last Danish cake I do. Here's an alternative to the traditional apple pie, with the marzipan contain less flour but definitely more sugar, so perfect with a good bleak coffee. Try it and as usual, let me know.
Chocolate almond cake recipe
Very easy FLourless Chocolate Almond coffee cake recipe
Ingredients | Ingrediente
Chocolate coffee chantily cream | Crema de cafea și ciocolată
250g whipping cream | Frișcă
70g dark chocolate | Ciocolată neagră
3g coffee powder | nes
Marzipan sponge | Blat de marzipan
500g marzipan | marțipan
5 eggs | oua
135g unsalted butter | unt nesărat
extra chocolate for garnish | extra ciocolată pentru decor
Check out my amazon page you gonna find all the tools used in my videos + some of the ingredients
Ustensile folosite in videoclipurile + Ingrediente
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
Battenberg Cake Recipe
This sponge and marzipan cake is a classic British tea-time treat. Recipe at FACEBOOK:
TWITTER:
Chocolate Almond Battenberg Cake - 4k video
Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The cake is moist,rich and really flavorful. Enjoy!
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 tsp (5g) baking powder
1/4 tsp (1g) salt
2 tbsp (30ml) milk
For almond batter
1 tsp (5g) almond extract
For chocolate batter
2 tbsp (16g) unsweetened cocoa powder
1 tbsp (15g) sugar
2 tbsp (30ml) milk
For brushing
3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tbsp (60g) apricot jam
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) almond extract
1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
2. In a medium bowl combine flour with almond flour, baking powder and salt.
3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
4. Gradually add flour mixture and milk and mix to combine.
5. Divide batter in half.
6. For the almond batter incorporate almond extract.
7. For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
8. Pour each batter into one half of the prepared pan.
9. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
11. Meanwhile warm the apricot jam, sieve and let cool.
12. When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
13. Cut each in half lengthways.
14. Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
15. Prepare the almond paste. Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
16. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
17. Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
18. Tightly wrap the cake in almond paste (marzipan).
19. Trim the ends and refrigerate until ready to serve.
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Lissy's Easy Marzipan Cake
Ok, I know this is blowing my own trumpet but I honestly think THIS IS THE BEST MARZIPAN CAKE YOU WILL EVER MAKE! Seriously, I have tried so many on the internet and none worked well enough, so I did my own. This is my personal recipe and so easy to make, if you make this you'll have a professional flavour, with a fluffy light texture, just by following my quick and easy instructions.
Link to the trifle I mentioned in the video is here:
Instructions:
70g Marzipan (chill this in the fridge and grate it before use, it makes life SO much easier!)
20g Ground Almonds
170g Caster Sugar
3 Eggs
1/4 tsp (2g) Baking Powder
1tbps (14ml) Sunflower/Vegetable Oil
180g Vitalite (or butter if prefer)
180g Self Raising Flour
1tsp almond extract
Topping:
A Bar (or A Bar and half - whatever amount you prefer) of Chocolate (I used milk but you can use plain if you prefer)
1 tsp (5ml) Almond Extract
1/2 Tbsp (7ml) Vegetable/Sunflower Oil
A few cubes of white chocolate for grating
2lb loaf tin: (*
Loaf tin liner, or use baking parchment: (*
Spatula: (*
Instructions:
1. Put oven 180C (160C Fan) Grate the chilled marzipan in to a bowl. If the marzipan is at room temperature just rip it in to small pieces and blend it with some of the margarine (not much, maybe a dessert spoon amount) and some of the sugar. Blend it until it resembles a small breadcrumb like texture.
2. Add the rest of the sugar and mix well.
3. Add the rest of the margarine, the flour, the ground almonds, the baking powder and mix well. The mixture should resemble a sort of cookie dough texture.
4. Add the almond extract to the egg and add a third of the egg to mix the dough and loosen it up.
5. Add the next third of egg and mix well.
6. Add the last of the egg and mix well and then put in to a lined loaf tin.
7. Bake for 25 to 45 minutes, depending on your oven. Carefully check it to make sure it's not browning too much.
8. The cake is ready when a toothpick/skewer comes out clean and hot.
9. Let the cake cool.
10. Melt the broken chocolate with the almond extract and oil slowly in bursts of 20 seconds in the microwave, or in a heatproof bowl over a pan of hot water - do not let the water touch the base of the bowl, it is supposed to melt from the steam collecting under the bowl on the hob.
11. Top your cake with the melted chocolate and rate the few cubes of white chocolate over the top.
12. Leave to set (if you can) and enjoy!
Chapters:
0:00 Intro
0:10 Intro to the recipe
0:42 Start of recipe
09:25 Putting the batter in the tin
10:41 Intro to cake covering
12:48 Covering the cake
15.58 Finished Cake and other ideas
17:16 Finished cake sliced
(*Affiliate links)