John Myers
Marzipan Bundt Cake
The perfect marzipan bundt cake recipe with a picture and simple step-by-step instructions.
- 1 Tl Butter
- 140 g Flour
- 40 g Food starch
- 1 tsp Baking powder
- 125 g Butter
- 100 g Sugar
- 100 g Marzipan raw mass
- 1 pinch Salt
- 1 Tl Grated lemon peel
- 125 ml Whipped cream 10% fat
- 1 El Lemon juice
- Powdered sugar
- Preheat the oven to 175 degrees (circulating air 160 degrees). Thoroughly grease a bundt pan (1 liter content). Mix the flour, cornstarch and baking powder.
- Beat the butter, sugar, marzipan mixture, salt and lemon peel with the whisk of the hand mixer until frothy for at least 8 minutes. Stir in the eggs individually for 1/2 minute each time. Stir in the flour mixture, cream and lemon juice alternately on a low setting.
- Place the dough in the greased Gugelhupf pan and bake on a wire rack in the lower third of the oven for about 50-60 minutes.
- Let the cake cool down on a wire rack for 20 minutes in the tin. Then turn out and let cool down completely. Serve sprinkled with powdered sugar.
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