Pineapple & Marzipan Cake (Ananas-Marzipankuchen)
"I got this recipe of my auntie, who always brings this round when she feels people need or deserve a little treat. It's really simple and quite quick to do, but it makes a really yummy and moist cake. If you can't get vanilla sugar, you can use 1 tsp vanilla essence instead, or you can make your own by putting about an inch of a vanilla pod in a screw top jar with 1/2 cup of sugar and leave it for a couple of days (the rest will keep)."
photo by Ashley S.
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 200 g marzipan, cut into smallish cubes
- 175 g butter, softened
- 175 g sugar
- 1 tablespoon vanilla sugar
- 3 eggs
- 300 g plain flour, sieved
- 2 teaspoons baking powder
- 1 (425 g) can pineapple chunks, drained
directions
- Preheat oven to 190°C/375°F/Gas 5.
- Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
- Add the marzipan and continue to stir until smooth.
- Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
- Add the pineapple chunks and stir into the dough.
- Pour into a greased loaf pan that has been lined with baking paper.
- Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
- Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
- Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
- Allow to cool before removing from tin.
- If you want you can cover with ganache, but it's great without.
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Reviews
-
I made this for my german mother and she really liked it (as did the rest of us.) The cake was moist and was delicious with a cup of tea. I didn't have vanilla sugar so I added a tsp of vanilla extract, but that was the only change I made. Thanks for the recipe. -
This was amazing! I LoVe marzipan and when I came across this looking for something different to make it was a no brainer to try. My loaf pan was a bit too small and it overflowed, so it wouldn't come out nicely. I made a tiny loaf and that one worked perfectly. Mine took about 50 mins. to bake. I think this is because I guesstimate the amount of pineapple as I only had sliced and popped it into the food processor briefly. Also, my butter was too soft. I will make this again as cakelets as soon as I can. Three picky children, aged 4 to 7, all loved it and THAT is high praise to me.
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So, I did a lot wrong with this recipe... for example, I could not find Marzipan at the store, or Almond paste to make some.. so I substituted with about 1 tsp of Almond Extract.. Im sure it did not do the originaly recipe justice.. I also used crushed pineapple rather than chunked.. regardless, Everyone loved the cake! Thank you! -
The only reason I'm giving this a 4 is because my guests claimed THEY loved it. I thought it could have used a bit more marzipan flavor (maybe I will add some almond extract next time?). Also, I baked it for 65 minutes and it appeared done, yet the outside was over baked and the inside bottom was under-baked. If I baked it any longer the outside would have burnt! None-the-less, I think I will try this recipe again sometime with a bit of tweaking. -
This was very good. I substituted Vanilla that I bought in Mexico for the vanilla sugar. My d/h absolutely loves marzipan and this fit the bill. Thank you !
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.
