{"id":19867,"date":"2018-09-09T21:02:26","date_gmt":"2018-09-09T19:02:26","guid":{"rendered":"https:\/\/anneauchocolat.dk\/uncategorized\/aeblekanel-mazarin\/"},"modified":"2018-09-11T09:18:36","modified_gmt":"2018-09-11T07:18:36","slug":"aeblekanel-mazarin","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/aeblekanel-mazarin\/","title":{"rendered":"Apple cinnamon marzipan cake"},"content":{"rendered":"

\"\"<\/p>\n

I simply adore the beautiful and flavourful combination of apples and cinnamon – the taste of Autumn. United in this moist marzipan cake.\u00a0Enjoy the cake straight out of the oven with a dollop of whipped cream or sour cream. But it’s just as good (or maybe even better?) after a day or two in the fridge.<\/p>\n

Apple cinnamon marzipan cake<\/strong>
\n10-12 servings<\/p>\n

200 g marzipan, grated
\n200 g sugar
\n200 g butter, softened
\n4 eggs
\n100 g plain flour<\/p>\n

Apple cinnamon filling:
\n3 apples, cut in thin slices (250 g in total)
\n25 g sugar
\n2 tsp. cinnamon<\/p>\n

Preheat the convection oven to 175 degress Celsius. In a bowl whisk together marzipan and sugar well and then add butter while continuing to whisk. Add the eggs one at a time. Fold in flour. Pour the cake batter into a buttered springform pan (24 cm) lined with parchment paper. Prepare the apple cinnamon filling by mixing the slices of apple, sugar and cinnamon in a bowl. Gently press the apple slices into the batter. Bake for about 45-50 minutes. Use a toothpick to check the marzipan cake for doneness.<\/p>\n","protected":false},"excerpt":{"rendered":"

I simply adore the beautiful and flavourful combination of apples and cinnamon – the taste of Autumn. United in this moist marzipan cake.\u00a0Enjoy the cake straight out of the oven with a dollop of whipped cream or sour cream. But it’s just as good (or maybe even better?) after a day or two in the…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":19857,"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],"tags":[],"class_list":["post-19867","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/19867","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=19867"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/19867\/revisions"}],"predecessor-version":[{"id":19869,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/19867\/revisions\/19869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/19857"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=19867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=19867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=19867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}