Currant marzipan cake by Sarah

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 egg(s)
• 1 lemon(s), grated peel
• 500 g flour
• 1 tsp baking powder
• 500 g currants
• 100 g marzipan paste
• 25 g powdered sugar
• Fat, for the shape

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cream the butter and sugar until creamy. Add the egg and lemon zest and mix in. Mix the flour and baking powder and stir half into the butter and sugar mixture. Knead in the remaining flour with your hands and form into crumbles. Press two-thirds of the crumbles into a greased springform pan (26 cm diameter). Prick the base several times with a fork. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) for about 20 minutes. Meanwhile, wash the currants, drain them, and remove them from the stalks with a fork. Knead the marzipan and icing sugar together and roll out into a sheet (approx. 20 cm in diameter). Allow the base to cool slightly, then place the marzipan sheet on top. Sprinkle with the currants and spread the remaining crumbles on top. Bake in the oven at the same temperature for about 35 minutes. Serve with a dollop of whipped cream.