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Pineapple Marzipan Cake Recipe

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

Decorations:

  • Themed sprinkles
  • Canned pineapple slices
  • Jarred maraschino cherries

Pineapple marzipan cake

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.]

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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.

IMG_0685  Decorating Pineapple marzipan cake

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.

serving Pineapple marzipan cake

 

Apricot Nut Cake Recipe

Apricot Nut Cake

Apricot Nut Cake is called Aprikosen-Nuβkuchen in Germany. You could use hazelnut meal, almond meal, or pecan meal. If you can not find either of these nut meals, you could make it yourself with an almond grinder. Find a nut mill here.

Ingredients for batter:

  • 250 g (8.75 oz) of butter
  • 200 g (7 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 4 eggs XL
  • ½ teaspoon of almond extract
  • 300 g (10.5 oz) of all purpose flour
  • 1 package of Dr. Oetker baking powder OR 2 teaspoons of baking powder
  • 2-3 tablespoons of brandy (which I prefer) OR 2-3 tablespoons of lemon juice
  • 100 g (3.5 oz) of hazelnut meal OR almond meal OR pecan meal (nut meal means grinded nuts, gemahlene Nuesse)
  • 432 g (15.25 oz) of apricot halves in a can

Ingredients for icing:

  • 150 g (5.29 oz) of powdered sugar
  • juice of one lemon

Decoration of Apricot Nut Cake:

Themed cookie decoration or sprinkles.

Preparing Apricot nut cake recipe

Preparation of Apricot Nut Cake:

Use an electric hand mixer to mix the soft butter with sugar and almond flavoring. Add one egg at a time to the mix. Then, add the Brandy. In a separate container, add baking powder to the flour. Mix it and then sift it over the egg-butter mixture. Add the hazelnuts and stir  until the mixture is a smooth. Generously grease your 11 inch springform pan with margarine. Do not use spray! Spread half of the batter evenly in your form. Place the drained apricots evenly on top of the batter with the open side up and spread the other half of the batter over it.

IMG_0671   baking Apricot nut cake   IMG_0681

Preheat the oven to 180°C (350°F) and when ready place the Apricot Nut Cake on the middle rack. Bake for about 50 minutes. Remove from the oven and let it rest on a cooling rack. Once cooled, start decorating with the lemon icing or just sprinkle some powdered sugar over the cake.

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Mix the powdered sugar with the lemon juice until smooth. If the icing is too liquid, add some more powdered sugar. If the icing is to solid, add some more lemon juice. Brush the Apricot Nut Cake with icing on the inside, outside, and on the top. If you use decorations (like sprinkles, etc.) make sure to place them on the cake while the icing is wet. The cake can easily be stored in the freezer.

Serving Apricot nut cake