This recipe is a classic from our May 2009 issue. Make it for Mom on Mother’s Day, or as a treat for the whole family for any other day.
This recipe is courtesy of Cakebread in Cape Town.
Marzipan sponge cake
- 500g butter
- 500g marzipan, grated
- 300g castor sugar
- 2,5ml (½ tsp) almond essence
- 2,5ml (½ tsp) vanilla extract
- 12 large eggs
- 300g cake flour
- 20ml (4 tsp) baking powder
- a pinch of salt
- 125ml (½ cup) strawberry jam
- 250ml (1 cup) fresh cream
- icing sugar, to dust
Preheat the oven to 180°C and line the bases of 2 x 26cm round cake tins.
Beat the butter and marzipan with the paddle attachment of an electric mixer until creamy. Beat in the sugar, almond essence and vanilla extract. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl occasionally.
Sift in the flour, baking powder and salt, and beat for another 10 minutes.
Pour the batter into the tins and bake for 30 minutes. Cover with foil and bake for another 20 minutes. Cool completely before turning the cakes out of the tins.
Place a cake on a serving platter and spread with the jam. Whip the cream until soft peaks form and spoon it over the jam. Carefully cut the other cake horizontally in half. Place one half on top of the cream and spread with jam and cream. Place the remaining cake half on top and dust with the icing sugar.