John Myers
Baking: Orange and Marzipan Cake with Cranberries
The perfect baking: orange and marzipan cake with cranberries recipe with a picture and simple step-by-step instructions.
- 175 g Butter
- 250 g Sugar
- 125 g Marzipan raw mass
- 375 g Flour
- 0,5 packet Baking powder
- 4 piece Free range eggs
- 1 pinch Salt
- 2 piece Oranges fresh
- 1 tablespoon Orange sugar
- 75 g Dried cranberries
- 200 g Powdered sugar
- Coarsely grate the marzipan or cut it into small pieces.
- Squeeze the oranges, add the pulp and remove two tablespoons for the topping.
- Process butter, sugar, marzipan, flour, salt, baking powder, eggs, orange juice and orange sugar (1 teaspoon of dried orange peel – supply: orange peel – mix dried and ground with two tablespoons of sugar) into a heavy batter.
- Roughly chop the cranberries and fold into the batter.
- Grease and crumble a loaf pan or line it with foil, fill in the dough and bake for about 1 hour at 160 degrees Celsius. (test with a wooden toothpick whether the dough still sticks)
- Mix the icing sugar with the rest of the orange juice and cover the hot cake with it.
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