Danish Mazarin Cake (Mazarinkage)
This Danish Mazarin Cake (Mazarinkage) is a traditional Scandinavian dessert for a flavorful cake with a delicious almond taste that pairs beautifully with coffee or tea.
Servings 8
Calories 382kcal
Ingredients
Marzarin Cake
- 130 grams / 4.6 ounces butter softened
- 100 grams / ½ cup superfine/caster sugar
- 150 grams / 5.3 ounces marzipan see note
- 165 grams / 3 large eggs room temperature
- 53 grams / ⅓ cup plain flour
Topping
- 150 grams / 5.3 ounces dark chocolate melted
- 25 grams / 3 ½ tablespoons almonds sliced or roughly chopped
Instructions
Mazarin Cake
- Preheat the oven to 180C/350F and line the base of a 18 centimeter or 7 inch baking tin with parchment paper.
- Place the butter, sugar and marzipan into a bowl and beat until pale and fluffy, approximately 3 minutes.
- Add in one egg and whip until combined.
- Repeat with each of the remaining eggs.
- Toss in the flour and whip on the lowest setting until your batter is formed.
- Spoon into your prepared cake tin and spread out evenly.
- Bake in the oven until golden, approximately 45 minutes.
- Remove and allow to cool in the cake tin for 5 minutes before removing and setting onto a cooling rack to cool completely.
Topping
- When ready to coat with the chocolate, invert onto your serving plate.
- Melt ⅔ of the chocolate slowly and steadily in a double boiler or microwave, removing from the heat and stirring in the remaining chocolate until smooth.
- Pour the chocolate over the cake nice and evenly until fully coated.
- Sprinkle over the almonds pieces on the edge of the cake and set aside to allow the chocolate to set fully at room temperature.
- Slice, serve and dig in!
Notes
- Marzipan: Store bought marzipan can be found in most baking aisles, particularly around Christmas as it’s a traditional frosting for fruitcakes. This plain marzipan is likely to be quite firm so it’s best to warm lightly in the microwave or place into the warm opening for 1-2 minutes just until it’s softened enough to bind with the butter and then eggs.
- Chocolate: Roughly chopped chocolate was used here as it’s higher quality than baking chocolate and adds a complimentary flavor to this cake. You could definitely replace with milk chocolate for a sweeter flavor to the cake.
- Cake tin: A 18 centimeter or 7 inch cake tin was used here for a higher cake due to the batter not making large cake. The smaller your tin the higher the cake will be.
- Best kept: Store mazarin cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
Calories: 382kcal