3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
2 cups all-purpose flour, sifted
1 tsp. salt
1 cup currants
1/3 cup thinly sliced candied lemon rind
1/3 cup thinly sliced candied orange rind
2 1/2 cups almond paste* (See recipe for Homemade Almond Paster below) or use ready made store bought almond paste in cans or tubes
1 Recipe Almond Buttercream Icing (See recipe below)
11 Marzipan Balls (See recipe below) optional
Wide ribbon, to tie around the outside of the cake for decoration, any color (optional)
Edible flowers (such as violets or primroses), fluffy chicks, or colored eggs
Preheat oven to 350 degrees F/180 degrees C. Butter an 8-inch springform pan and line pan with buttered wax paper.
In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Re-sift flour with salt and add gradually to mixture. Fold in currants and lemon and orange rinds, dredging them in a little flour.
Pour half the batter into prepared springform pan. Roll out enough almond paste to make an 8-inch round circle, and put over batter and pour remaining batter over almond paste circle (may be made in 3 layers with two layers of almond paste, if desired).
Bake in preheated oven for 1 hour or until cake is golden and springs back when touched.
Ice cake with Almond Buttercream Icing (see recipe below) or roll out another 8-inch round almond paste circle for the top.
If desired make 11 marzipan balls for decorating the top of the cake and tie a ribbon around the outside of the cake to enhance its look, if you wish. You may also decorated the top of the cake with edible flowers, fluffy chicks or small colored eggs.
Makes one 8-inch cake.
Homemade Almond Paste
1 1/2 cups finely ground blanched almonds
1 cup granulated sugar
2 egg whites
1/4 tsp. almond extract
Pound the almonds, sugar and egg whites until they are smooth; flavor with almond extract. Keep in an airtight container. Use in baking as directed in recipes.
Makes about 2 1/2 cups.
Almond Paste may also be purchased in cans or tubes.
Add 1 cup confectioners' sugar, a few drops of any desired flavoring, and a drop or two of food coloring to 1 cup of almond paste. Place on a cold surface and knead 15 to 20 minutes. Mold into desired candy shapes or spread over cakes before icing.
Makes 1 3/4 cups almond paste.
Almond Buttercream Icing
1/2 cup (1 stick/4 oz./113g) butter, softened
1 (16 oz.) package or box of confectioners' sugar, divided
1/3 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract
Beat butter and 1 cup confectioners' sugar at low speed with an electric mixer until blended. Add remaining sugar alternately with milk, beating until blended. Add extracts and beat at medium speed until spreading consistency.
Makes about 3 cups icing.
2 (7 ounce) tubes marzipan paste or almond paste (Odense Brand is good)
Roll marzipan or almond paste into 11 walnut sized balls and place around top edges of cake for decoration.
Source: Recipe submitted by Ariel Smith
Date: October 30, 2002