Rose and Marzipan Cake
This is a rather unusual rich and moist cake that uses rose essence for flavouring and a marzipan topping. Try it out.
1¼ cups self-raising flour (or use whatever you like and add baking powder)
1 cup organic raw sugar
½ tsp bicarbonate of soda
1/3 cup ground almonds
2 cups nibbed almonds
Few grindings Himalayan salt
1 cup warm water
A generous tsp or two of rose essence or extract
1/3 cup oil
1 tsp rice vinegar (rice vinegar has a gentle flavour, or use whatever you have)
1 cup of chopped (egg-free) marzipan
½ sachet Orley Whip
>½ cup tofu
- Mix the dry ingredients well. Add the wet ingredients, mix well and bake at 180°C for 35-40 minutes.
- Blitz until as smooth as possible then pour over the cooled cake.Optional - Dry fry slivered almonds till golden and fragrant and then sprinkle onto the wet glaze.
This is a rich moist cake, so a little goes a long way.
Serves 8 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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