John Myers
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Plum, Apricot and Marzipan Cake
The perfect plum, apricot and marzipan cake recipe with a picture and simple step-by-step instructions.
for evidence:
- 125 g Marzipan
- 100 g Soft butter
- 50 g Sugar
- 1 packet Vanilla sugar
- 3 drops Bitter almond flavor
- 1 pinch Salt
- 125 g Flour
- 1 tsp Baking powder
- 400 g Apricots
- 600 g Plums
for apricoting:
- 4 tbsp Apricot jam
- 2 tbsp Water
- First prepare the fruit. Wash the plums and apricots, cut in half, core and set aside. Separate the eggs and whip the egg whites until stiff.
- In another bowl, stir roughly chopped marzipan and butter with sugar, vanilla sugar, bitter almond flavor and salt until frothy. Gradually stir in the egg yolks for half a minute at a time.
- Mix the flour and baking powder and stir in briefly on a low level. Finally, carefully fold in the egg whites. Pour the dough into a greased pan (approx. 28 cm in diameter) sprinkled with flour and smooth it out. Spread the fruit on the dough with the curved side down in any pattern.
- Bake on the middle rack in the preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) for about 45 – 55 minutes until golden yellow. Then apricot the cake while it is still hot. To do this, heat the jam with the water in a small saucepan while stirring. Brush the cake with it and let it cool down.
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