Pineapple marzipan cake
Pineapple marzipan cake is called Ananas-Marzipankuchen in Germany.
Ingredients for batter of pineapple marzipan cake:
- 200 g (7 oz) of marzipan
- 175 g (6 oz) of margarine
- 175 g (6 oz) of sugar
- 3 eggs
- 1 package of Dr. Oetker vanilla sugar or 1 teaspoon of vanilla extract
- 300 g (10.5 oz) of all-purpose flour
- 1 package Dr. Oetker baking powder or 2 teaspoons of baking powder
- 227 g (8 oz) of canned crushed pineapples
Ingredients for icing:
- 150 g (5.25 oz) of dark chocolate
- depending on chocolate add a tip of a knife of shortening or coconut oil
- Themed sprinkles
- Canned pineapple slices
- Jarred maraschino cherries
Preparation of pineapple marzipan cake:
Use an electric hand mixer to mix the soft margarine with the marzipan. Add sugar and vanilla flavoring. Add one egg at a time to the mix. In a separate container, add baking powder to the flour. Mix and then sift it over the mixture. Stir until smooth. Drain the pineapples and add it to the mixture. Mix until the fruit is completely worked in the batter. Generously grease your loaf pan with margarine. Spread the batter in your form.
[Click on pictures to enlarge.]
Preheat the oven to 180°C (350°F), and when ready, bake the cake for about 45 minutes.
While the pineapple marzipan cake is cooling down on a cooling rack, heat up the chocolate in a bain-marie and add just a knife tip of shortening. Brush the cake with the melted chocolate.
I decorated the pineapple marzipan cake on top with pineapple halves and added maraschino cherries in the openings. If you would like to add sprinkles, make sure to spread them on the chocolate icing before it dries. Can be stored in the freezer.