Applesauce cake with almonds and marzipan

Ingredients for 1 servings:

• 175 g butter, room temperature
• 175 g raw cane sugar
• 1 tsp vanilla paste or vanilla seeds from one pod
• 3 eggs
• 350 g applesauce
• 150 g yogurt
• 300 g flour
• 100 g almonds, ground, without skin
• 2 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 100 g marzipan paste
• 50 g almond flakes
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for a 26cm loaf pan

Beat the room-temperature butter with the sugar until fluffy. Gradually beat in the eggs, one at a time, for half a minute each. Add the vanilla bean paste or, instead, use the seeds from a scraped vanilla pod. Stir in the yogurt and applesauce. Combine the flour, almonds, baking powder, and baking soda and stir briefly. Cut the well-chilled marzipan into small cubes and fold in at the end. You can, of course, use more or simply omit the marzipan. Pour the batter into a well-greased 26 cm ring tin sprinkled with flaked almonds. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 50-60 minutes on the middle rack. Dust with powdered sugar before serving.