As I love cake but detest exercise, I keep baking but tweaking recipes. How much butter and sugar can you cut without cake disaster? Sometimes it works, sometimes not, but I am learning. And a little freshly-made cake with a nice up of tea on a lazy Sunday afternoon is always nice.
Today: What to do with leftover marzipan? Maybe a cake with pears? Alas, the intended pear was collapsing but there was an apple somewhere….. This was inspired by Melposens Rabarbrakake med marsipan, which looks wonderful. I used apple instead of rhubarb, and much reduced amounts of butter and sugar. It is not a tall showy cake, but the apple flavour comes through and the marzipan on top browns to a slightly caramelized bite, which was really nice.
Small apple cake with marzipan
40 g sugar
160 g plain wheat flour
1 tsp baking powder
50 g melted butter, slightly cooled
Pinch of salt
1 dl semi-skimmed milk
One medium apple, cored and peeled
50 g marzipan
Pre-heat the oven to 190C. Whisk eggs and sugar. Sift in flour and baking powder, with a pinch of salt. Add milk and melted butter, slightly cooled. Line the base of a 20 cm cake tin with a circle of baking parchment.
Now, take your cored and peeled apple. Dice it into small pieces. Pour half the batter into the prepared cake tin, and sprinkle the apple pieces over. Crumble half the marzipan over (about 25g) and pour the rest of the batter over it. Finish by crumbling the remaining marzipan over. Bake in the middle of the oven for 50 min or so at 190C, until the cake is nicely golden.
Cool slightly and enjoy!
Notes: Remember I was practicing French vocabulary for sourdough baking? That was for the oral exam later this month. Well, in the written exam this week there was an informal section, so I wrote about bakeries and sourdough baking, since I had just been memorizing that. Hopefully I scraped through….. In the interim, I am reading about macarons, chocolate and French cheeses. (Plus a little grammar.)