Photo: Line Thit Klein
Almond-rich marzipan cake with blue and brown dots of blueberries and chocolate. Such a treat!
Marzipan cake with blueberries and chocolate
10 servings
200 g marzipan
200 g sugar
200 g butter, softened
4 eggs
100 g plain flour
125 g dark chocolate, Valrhona 80% from Valrhona, chopped
150 g blueberries
Preheat the oven to 180 degress Celsius. In a bowl whisk together marzipan and sugar well and then add the butter a little at a time while continuing to whisk. Add the eggs one at a time. Fold in flour. Finally add the chocolate and blueberries. Pour the cake batter into a cake tin (22 cm) lined with parchment paper. Bake for about 45-50 minutes. Use a toothpick to check the cake for doneness. Serve on its own or with a spoonful of whipped cream or full fat sour cream.