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Marzipan-apricot Layer Cake

A web-exclusive recipe from Italian Cooking and Living

  • 1 cup sugar
  • 2 eggs
  • 1 cup flour, plus extra
  • 1 teaspoon baking powder
  • 2 tablespoons butter, plus extra
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, heated
  • 3/4 cup Maraschino liqueur, divided
  • 8 ounces marzipan, shredded or diced (available in supermarkets)
  • 3/4 cup apricot jam
  • 1 egg, beaten with 1 teaspoon water

Combine the sugar and eggs in a mixer fitted with the whisk attachment. Beat until thick and pale yellow. In a bowl, combine the flour and baking powder. Add the flour mixture to the egg mixture, and mix well. Add the butter and vanilla to the milk, and stir until the butter melts. Add the milk mixture to the batter, and mix. Butter and flour a 9-inch cake pan. Pour the batter into the pan, and place in the oven. Bake for 25 minutes. Remove from the oven, and unmold. Set aside to cool.

Slice the cake horizontally into 3 layers. Brush the cake layers with the 1/4 cup of Maraschino. In a small saucepan, warm the apricot jam over medium heat. Spread the jam over each cake layer, and reassemble the cake. Place the marzipan in a mixer fitted with the paddle attachment. Add 1/2 cup of Maraschino, and mix until thick and creamy. Transfer to a pastry bag fitted with a flat fluted tip, and decorate the sides and top of the cake (see picture, Page 41). Let the cake sit at room temperature overnight to allow the marzipan to dry.

Preheat oven to 375. Brush the top of the cake with the egg wash, and transfer to a baking sheet lined with parchment paper. Bake until the surface becomes shiny and golden brown, about 10 minutes. Serves 12

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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