This is one of those 'puddingy' cakes that works really well warm, with a dollop of cream or ice cream. It's a great use for any dessert apples that have been hanging around and are past their best, as well as any odd bits of marzipan left from Christmas baking sessions. It's really easy to make marzipan at home if you have a food prosessor, and it's much better than the shop bought versions which have a very low almond content. You can use either ground almonds or a mixture of half ground and half blanched almonds for a coarser texture. Similarly, a mixture of equal parts icing sugar and golden caster sugar makes the texture more intersting. Whizz together 150g almonds and 150g sugar using the blades of the processor. Add a few drops of almond essence (but go easy) and an egg white. Pulse to combine the ingredients. use a little more icing sugar if the mixture is too sticky. It'll keep for weeks wrapped up in the fridge.
110g butter (and a pinch of salt if you're using unsalted)
110g golden caster sugar
2 medium eggs
90g self raising flour
40 g ground almonds
2 or 3 medium apples peeled and diced (or about 250g prepared weight)
a few drops of almond essence
a tablespoon of milk
60g marzipan rolled into a sausage and sliced into small chunks
Pre-heat the oven to 180c
Line a 20cm round cake tin with baking parchment.
Cream together the butter and sugar
Beat in the flour and, one at a time, the eggs.
Add the milk and almond essence and fold in the diced apple and marzipan pieces.
Dollop the mixture gently into the tin and ease into the edges.
Bake for 50 minutes.
The taste tests are in - so far: 7 people thought Apple and marzipan cake was Yummy 0 thought Yuck. What about you - Yum or Yuck?!