Coconut Marzipan Cake
If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.
- Serves: 8 persons
- 8ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
- ¼cup/113 grams sweetened flaked coconut
- 8ounces/227 grams marzipan
- ½cup/100 grams granulated sugar
- ½teaspoon coconut extract
- 6large eggs
- 1cup/128 grams cake flour
- ½teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2to 3 cups/240 to 360 grams fresh raspberries or other fruit
- 1teaspoon confectioners' sugar
Step 1Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
Step 2In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
Step 3Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
Step 4To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.