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Currant cake with marzipan

updated

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Ingredients for 1 servings:

  • 350 g Flour Type 405
  • 2 packets of vanilla sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 125 g brown sugar
  • 125 g cane sugar
  • 2 eggs
  • 50 ml oil
  • 150 ml milk
  • 1 pinch of salt
  • 450 g currants, sorted and weighed
  • 120 g marzipan, lightly crumbled
  • e.g. powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

also suitable for muffins

Preheat the oven to 170°C. Combine all ingredients for the dough, except for the marzipan and currants, in a bowl and mix. Finally, add the marzipan and currants and stir briefly. Pour the dough into a greased 26cm (10″) baking dish and bake in the oven on the second rack from the bottom for about 40 minutes. Let cool and sprinkle with powdered sugar. This dough also works well as a muffin base.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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