February 24, 2013 by dgarnett2013
Almond, marzipan & berry cakes: Nigel Slater’s Kitchen Diaries II
Makes 6 cakes
- 180g butter
- 180g caster sugar
- 2 eggs, lightly beaten
- 80g plain flour
- 150g ground almonds
- 100g marzipan
- 200g berries (assorted blueberries and currants), fresh or frozen
- icing sugar to dust
You will need six shallow round cake tins about 10cm in diameter, or rectangular baking tins, about 8cm x 10cm. Line the cake tins with baking parchment. Set the oven at 180C/gas 4.
Using an electric beater, cream the butter and sugar together till pale and fluffy. Gradually beat in the eggs, then slowly introduce the flour and ground almonds. Once they are incorporated, stop the machine immediately.
Break the marzipan into small pieces about 1–2cm in diameter. Stir these into the mixture. Divide it between the baking tins, then scatter the fruit over the top of each.
Bake for 40 minutes, till lightly firm to the touch. Remove from the oven, dust with icing sugar and leave to cool before serving.
Made the day we saw the Light Show at the Hayward.