Week 8 of the bake off was Tudor week, and I wasn’t particularly enamored with the theme. The remaining bakers were set the challenge of making a hot water crust pie fit for Henry VII, some odd looking knotted biscuits and a marchpane decorated cake.
I love marzipan so the decision to make the marzipan cake was an easy one this week. Although, the last few weekends have been pretty busy with G’s family golf tournament and wedding dress shopping with my best friend finding time to bake has been a little tricky. So I did cut a few corners making this cake and didn’t make the marzipan myself.
I decided to make a mincemeat and marzipan cake, with marzipan decoration as a practice run for Christmas. I used this recipe and then decorated the cake with a marzipan flower.
The cake was a little drier than I had hoped for but I was quite pleased with how the decoration on top turned out.
200g self-raising flour
100g cold butter
85g light muscovado sugar
85g ready made marzipan
2 eggs, beaten
jar mincemeat (approx 300g)
1kg loaf cake tin
Oven 180C/Gas 4/fan oven 160C
How to make it
- Preheat the oven and grease and line cake tin.
- Place the flour in a large bowl, dice the butter, and rub into the flour until the mixture is like bread crumbs (this can also be done in a food processor, but the mix would need to be transferred to a mixing bowl).
- Dice the marzipan into 1cm cubes and stir into the flour mix with the sugar.
- Stir the mincemeat into the beaten eggs, and stir this into the flour mix.
- Spoon into the tin, smooth, and sprinkle with a few flaked almonds.
- Bake for approx 45 minutes, until golden, and a skewer inserted comes out clean.
- Cool before removing from tin and peeling off lining paper
- Once completely cool, Decorate with Marzipan shapes and then grill until golden.