PINEAPPLE MARZIPAN CUPCAKES
The marzipan is subtle in these cupcakes, but oh so good. I've also made this recipe in a loaf pan. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cupcakes.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. , In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple. Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple.
Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PINEAPPLE & MARZIPAN CAKE (ANANAS-MARZIPANKUCHEN)
I got this recipe of my auntie, who always brings this round when she feels people need or deserve a little treat. It's really simple and quite quick to do, but it makes a really yummy and moist cake. If you can't get vanilla sugar, you can use 1 tsp vanilla essence instead, or you can make your own by putting about an inch of a vanilla pod in a screw top jar with 1/2 cup of sugar and leave it for a couple of days (the rest will keep).
Provided by -Sylvie-
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C/375°F/Gas 5.
- Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
- Add the marzipan and continue to stir until smooth.
- Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
- Add the pineapple chunks and stir into the dough.
- Pour into a greased loaf pan that has been lined with baking paper.
- Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
- Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
- Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
- Allow to cool before removing from tin.
- If you want you can cover with ganache, but it's great without.
Nutrition Facts : Calories 3769.7, Fat 160, SaturatedFat 94.6, Cholesterol 1008.5, Sodium 1949.9, Carbohydrate 531.3, Fiber 13.5, Sugar 238.5, Protein 60.9
MARZIPAN CAKE
Make and share this Marzipan Cake recipe from Food.com.
Provided by AspiringCookie
Categories Dessert
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour.
- In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl.
- Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes.
- Add the eggs one at a time, beating well after each addition until thoroughly combined.
- Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute
- Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack.
- Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.
MARZIPAN CAKE
I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings.
Provided by Geema
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 9" cake pan.
- Cream the almond paste with the butter and sugar.
- Mix in the almonds.
- In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
- Combine the flour and baking powder and stir into butter mixture.
- Mix with a few strokes as possible.
- Pour batter into cake pan and bake for 20-25 minutes.
- Do not over bake!
- Heat water and preserves and brush on the top of warm cake.
Nutrition Facts : Calories 3107.4, Fat 163.8, SaturatedFat 41.7, Cholesterol 545, Sodium 885, Carbohydrate 368.3, Fiber 24.9, Sugar 211.4, Protein 65.7
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