Orange-Marzipan Cake with Candied Fruit
Orange-marzipan cake with candied fruit is a recipe featuring fresh ingredients from the marzipan cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g butter
- 1 egg yolk
- 40 g sugar
- 1 pinch salt
- 80 g flour (+ extra for dusting)
- 4 eggs
- 3–5 drops almond or bitter almond aroma
- 100 g sugar
- 50 g flour
- 50 g cornstarch
- 0.5 tsp Baking powder
- 50 g ground almonds
- 4 oranges
- 100 g marzipan dough
- 30 g powdered sugar
- 300 g orange jam
- 300 ml whipping cream
- 1 Tbsp vanilla sugar
- 2 packets gelatin
- 1 untreated orange (zest)
- 1 pinch gingerbread spice
- 300 g marzipan sheet from the roll (1 sheet)
- candied fruit (e.g., oranges, cherries)
- powdered sugar for dusting
Instructions
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1.
Beat butter with egg yolk, sugar and salt until fluffy. Fold in flour. Cover dough and chill 30 minutes.
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2.
Preheat oven to 180°C (350°F).
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3.
Roll out dough on floured surface. Line springform base with parchment. Place dough in pan and bake about 10 minutes pre-bake. Remove from pan and cool.
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4.
Separate eggs for sponge. Whisk egg whites with 2 tbsp cold water and almond aroma until stiff peaks form, gradually adding sugar. Fold in yolks. Sift flour and cornstarch over mixture and fold in baking powder and almonds. Pour batter into parchment-lined springform and bake about 25 minutes; test with toothpick. Cool, then cut horizontally twice.
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5.
Peel oranges so that the white pith is removed. Cut segments between the membranes and catch the juice. Knead marzipan with powdered sugar, roll to match pan size, trim straight edges.
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6.
Place shortbread base on springform ring or cake ring. Reduce jam and captured orange juice for about 5 minutes; brush shortbread with 3–4 tbsp jam. Top with marzipan layer, spread thin jam again, place sponge layer on top. Distribute half the orange segments over sponge. Whip cream with vanilla sugar, gelatin and orange zest until stiff. Spread half of the whipped cream, cover with second base, add remaining orange segments and remaining cream, then top with third base. Chill at least 3 hours.
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7.
Warm remaining jam. Remove cake ring; spread thin jam all around, place marzipan sheet on top and press firmly. Trim excess marzipan if needed. Decorate cake with candied fruit, dust with powdered sugar, slice and serve.
