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Pineapple marzipan cake

updated

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Ingredients for 1 servings:

  • 1 class can/n pineapple (approx. 300 g drained weight)
  • 200 g marzipan – raw mass
  • 100 g margarine (half-fat margarine)
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 150 g flour
  • 150 g cornstarch
  • 1 packet of baking powder
  • 2 cups of pudding (vanilla pudding) of 125 g each
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C. Cut the pineapple into small pieces. Coarsely grate the marzipan mixture. Beat the eggs with the marzipan, margarine, sugar, and vanilla sugar until frothy. Combine the flour, cornstarch, and baking powder and stir into the foam mixture along with the pineapple pieces and the pudding. Pour the batter into a greased Bundt pan dusted with breadcrumbs and bake for 40 to 50 minutes. Tip: The batter also works well in muffin cups. These will then only need 20 to 25 minutes in the oven.

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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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