Apple cake with large apple pieces and a fine almond cinnamon aroma. Also perfect with plums or pears.
If you don't like marzipan, you can use the same amount of ground almonds or hazelnuts instead. Since I glaze the cake with apricot jam after baking, I reduced the amount of sugar slightly.
So that the marzipan is evenly distributed throughout the cake, I mix it with heavy cream. The marzipan melts particularly well if you heat it together with the heavy cream, for example in the microwave.
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‍ Ingredients for a 26 cm (10 inch) baking pan:
1,8 oz (50 g) marzipan
½ cup (100 g) heavy cream
7 tbsp (100 g) very soft butter
⅓ cup (75 g) sugar
1 sachet (2 tsp) of vanilla sugar or 1 tsp of vanilla extract
1 pinch of salt
3 eggs
1 ¼ cup (150 g) flour
1 ½ tsp baking powder
2 tbsp pearl sugar (optional)
⅓ cup (30 g) almond flakes
4 5 tart apples
2 tbsp apricot jam
2 tbsp water
Cinnamon sugar to taste
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