This raspberry-marzipan coffee cake is long gone, its life span had been cut short – literally cut in pieces – and is countable in hours, certainly not days. The minute I moved it from the oven to a rack to cool, I almost attacked it with a knife. I could hardly pull myself together to wait long enough to take a few pictures. I am that marzipan nutz. As soon as the raspberry-marzipan coffee cake made its appearance on the kitchen counter, everyone passing by cut one piece after another, and this goes without saying every time it had been just to taste a bit (e), until all was gone too fast. My only regret is that I haven’t been able to wait until the full flavor develops, it’s even better the next day.
I adapted my orange marzipan cake from earlier this year, it is still a very similar recipe. The oranges and raspberries work both very well with marzipan, tangy fruits and warm almond flavors. Raspberries are my go to combination as they are in season right now but I can’t wait to try plums, apples or rhubarb. I am also going to add one tablespoon of Amaretto to enhance the almonds flavor next time.
- 110 g / ½ cup unsalted butter
- 200 g / 7 oz. marzipan, finely chopped
- 3 large eggs
- 100 g / 3.5 oz. granulated sugar
- 80 g / 2.8 oz. all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. fine sea salt
- 40 g / 1.4 oz. almond meal
- 150 g / 5.3 oz. frozen or fresh raspberries
- Preheat your oven to 175 C / 350 F and grease your baking pan (20 x 20 cm / 8 x 8 inch).
- In a small bowl mix flour, almond meal, baking powder and salt, set aside
- In a larger bowl cream butter and marzipan with your electric mixer about 1 minute.
- Add the eggs one at a time, scrap down the bowl if necessary.
- Add sugar mix well. Add the flour-mix and mix shortly just until incorporated.
- Transfer batter to the prepared baking pan and even the surface. Distribute the raspberries evenly and bake for 30-40 minutes.
- Cakes with marzipan tent to brown faster, have an eye on it and cover with aluminum foil if necessary.