Marzipan ribbon cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
For the cake
- 125 g Self-raising white flour
- 1 tsp Baking powder
- 50 g Almonds (ground)
- 175 g Unrefined golden caster sugar
- 175 g Butter (unsalted) soft
- 3 Egg(s) (free range)
For the centre
- 3 tbsp Raspberry jam
For the decoration
- 2 tbsp Apricot jam
- 500 g White sugar paste icing
- 250 g Marzipan white
- Pink food colouring a few drops
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1
Pre-heat the oven to 170°C (150°C, gas mark 3). Line the base and sides of a 20cm/8″ square cake tin with non-stick baking paper.
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2
Sift the flour and baking powder into a mixing bowl. Add the almonds, sugar, butter and eggs and beat well with an electric whisk or wooden spoon until smooth.
For this step you'll need:
- 125g Self-raising white flour
- 1tsp Baking powder
- 50g Almonds (ground)
- 175g Unrefined golden caster sugar
- 175g Butter (unsalted) soft
- 3 Egg(s) (free range)
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3
Spoon into the tin and bake for 35-45 minutes, until well risen and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to become cold.
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4
Slice off the raised top of the cake to leave a perfectly flat square.
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5
Cut the cake in half horizontally. Spread one half with jam and sandwich the other half on top.
For this step you'll need:
- 3 tbsp Raspberry jam
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6
Colour the sugar paste icing and the marzipan with pink food colouring. Lightly dust a surface with flour and roll out the icing to a square large enough to cover the top and sides of the cake.
For this step you'll need:
- 500g White sugar paste icing
- Pink food colouring a few drops
- 250g Marzipan white
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7
Brush the cake all over with apricot jam and carefully position the icing on the cake. Press the top and sides down, smoothing the icing with your hands, until the cake is covered and there are no air bubbles. Trim any excess icing from the base of the cake.
For this step you'll need:
- 2 tbsp Apricot jam
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8
For ribbon: Roll out the marzipan on a surface lightly dusted with icing sugar. Cut two strips of marzipan to fit crosswise on the cake. Brush them very lightly with a little water and attach to the cake.
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9
For the bow: Form 2 loops from some of the remaining marzipan and attach to the centre of the cake with a little water. Attach a small strip in the centre of the loops to form the bow.
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10
Cut 2 more strips of marzipan, one shorter than the other to form the rest of the bow and attach just underneath the bow with a little water.
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11
Roll pieces of the remaining marzipan into tiny balls and attach to the ribbon strips with a dab of water.