This popular Danish tea-cake is easy and tasty hence it is baked often. In dough mixture are lemon juice and zest and marzipan together which gives very interesting sweet-sour taste effect. The texture is subtle but moist. Traditionally is topped with thick lemon icing but I tried the combination with raspberries and it works. Very tasty cake that disappeared by us on the first day. Enjoy!
sandwich pan ø 8 inch
- 2/3 cup (150 g) butter, softened
- ½ cup + 1 ½ tablespoon (120 g) sugar
- 100 g raw marzipan mass (store bought or homemade – recipe here)
- 3 eggs
- 1 egg yolk
- 1 cup minus 1 tablespoon (150 g) all purpose flour
- 1 teaspoon baking powder
- pinch of salt
- juice and zest of 1 middle size lemon
- 100 g raspberries (might be frozen)
- 2 tablespoons granulated sugar
- 1 teaspoon gelatine
- 1/3 cup (50 g) icing sugar
- 2 tablespoons warm water
Grease and line pan with parchment paper. Preheat oven to 325°F.
In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add grated or finely chopped marzipan, beat again. Add eggs and egg yolk, one at a time, beating well after each addition. In a separated bowl mix flour, baking powder and salt. Gradually add flour mixture to the butter mixture still mixing. Add lemon juice and zest, mix until combined. Pour dough mixture into prepared pan. Bake for 50-55 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.
Make the glaze: place raspberries and 2 tablespoons sugar in a saucepan and heat until sugar has dissolved and fruits become pulp. Meanwhile place gelatine in a small bowl and cover with cold water. Leave for 5 minutes then heat In microwave or double boiler until is dissolved. Stir liquid gelatine In warm raspberry mixture and mix. Set aside to cool slightly and starts to thicken. In a separated bowl beat together icing sugar and water until smooth, thick but still liquid. Pour raspberry mixture over the top of the cake. Make sugar icing swirl over it. After few minutes they will set and infiltrate each other creating decorating pattern.
Category: Tea- and bundtcakes.
Tags: lemon, marzipan, raspberry.