{"id":10708,"date":"2011-09-06T09:18:57","date_gmt":"2011-09-06T08:18:57","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2011\/09\/06\/blommekage-med-marcipan\/"},"modified":"2016-04-12T20:25:59","modified_gmt":"2016-04-12T19:25:59","slug":"blommekage-med-marcipan","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/blommekage-med-marcipan\/","title":{"rendered":"Plumcake with marzipan"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_32952-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2835\" title=\"DSC_3295(2)-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_32952-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_32952-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_32952-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><em>The combination of ripe plums and marzipan is just divine. To this cake I added some Amaretto to enhance the almond flavour, but you can choose to leave it out &#8211; it is a perfectly fine cake without!<\/em><\/p>\n<p><strong>Plumcake with marzipan<br \/>\n<\/strong>10 servings<\/p>\n<p>200 g marzipan<br \/>\n200 g sugar<br \/>\n200 g\u00a0butter, softened<br \/>\n4 eggs<br \/>\n1 tbsp\u00a0Amaretto<br \/>\n150 g plain flour<br \/>\n10 small plums<\/p>\n<p>Preheat the oven to 180 degrees 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. Finally fold in flour and Amaretto. Pour the cake batter into a cake tin (22 cm) lined with parchment paper. Cut the plums into halves (remove the stone) and put them into the batter. Bake in the oven for about 45 minutes. Use a toothpick to check the cake for doneness. Serve on its own or with a spoonful of whipped cream or sour cream.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_32811-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2839\" title=\"DSC_3281(1)-1\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/DSC_32811-1-1024x685.jpg\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_32811-1-1024x685.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/DSC_32811-1-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The combination of ripe plums and marzipan is just divine. To this cake I added some Amaretto to enhance the almond flavour, but you can choose to leave it out &#8211; it is a perfectly fine cake without! Plumcake with marzipan 10 servings 200 g marzipan 200 g sugar 200 g\u00a0butter, softened 4 eggs 1&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/blommekage-med-marcipan\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635,1],"tags":[1443,1444,1384,1445,1446,1447,1448,1364],"class_list":["post-10708","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","category-uncategorized","tag-blomme-en","tag-blommer-en","tag-chokolade-en","tag-danske-blommer-en","tag-marcipan-en","tag-marcipankage-en","tag-mazarinkage-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10708"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10708\/revisions"}],"predecessor-version":[{"id":10711,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10708\/revisions\/10711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/2835"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}