This lemon marzipan is just perfect in my humble opinion. Extremely moist and aromatic and with a great tanginess to it. It will stay fresh for days, in case you don’t eat the whole cake straight away.
Lemon marzipan cake
100 g marzipan
100 g sugar
100 g butter, softened
50 g plain flour
Zest of 1 organic lemon
150 g icing sugar
Juice of 1 small lemon (approx)
Pistachios and freeze-dried raspberries for decorating
Preheat the oven to 180 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 and lemon zest. Pour the cake batter into a buttered springform pan (20 cm) with the bottom lined with baking paper. Bake for about 25 minutes. Use a toothpick to check the cake for doneness. Cool down the cake and arrange it on a plate for serving. Mix the glaze of icing sugar and lemon juice and spread it on the cake. Sprinkle with chopped pistachios and freeze-dried raspberries.