Coffee cake with Marzipan
I am a great fan of cakes. It was New year’s eve, in the middle of the winter; the outside temperature was just 4 degrees Celsius. All I could think of was a nice piece of cake.Who can resist a piece a of freshly baked cake? That too during the holiday season? That’s when the thought of baking a cake strike me hard. But, I have baked a cake just once before. That too with a friend; it was a red-velvet sponge cake with butter cream topping. Now, after a lot of thinking, I decided to bake a cake! with the ingredients out of my Kitchen cupboard. (In that weather 4*c, I was too lazy leave the house). And the end result was the cake in the picture above. The cake did came out well and it did taste good.
Ingredients (for the coffee cake):
- 200 g self-raising flour
- 200g butter (softened, not melted)
- 200g caster sugar (if not, powder the normal sugar)
- 1 egg (optional)
- 2tbsp buttermilk (if not using egg, then add more of buttermilk)
- 2tbsp hot water
- 1 tbsp instant coffee powder (alter according to taste)
- A pinch of salt
Method for baking the cake: 40 minutes
- Preheat the oven at 160c, gas mark 3.
- Line the baking tins with parchment paper (if not, just grease the tins with butter).
- Cream the butter with caster sugar. Whisk the mixture, until it is pale and fluffy.
- Whisk the egg well with a fork and add it to the mixture. (if not using eggs, skip this step)
- Gradually, add in the flour and fold into the mixture.
- Dissolve the coffee in the hot water and add this to the batter. (You can substitute vanilla pods or extract for coffee).
- Finally, add in the buttermilk and salt to the batter, and fold the batter gently.
- Make sure not to over mix the batter.
- Pour the batter into the cake tin (leaving, enough room for the cake to rise)
- Bake for 20 to 25 minutes.
Once the cake is done, leave it to cool down in a wire rack. Meanwhile, get the jam and icing ready for decorations.
Rasberry Jam ingredients:
- 250g raspberries
- 200g sugar (but, I used just 100g sugar)
- 1 lemon juice
Method: 20 minutes
- Wash and clean the raspberries, take out any impurities.
- Put the raspberries in a saucepan with 2 tbsp of water. Heat them gently, until soft and the juice starts to ooze out from the raspberries.
- Keep stirring in, and make sure, it doesn’t get burnt.
- Pour the sugar into the saucepan and let it dissolve.
- Bring the sauce to boil for about 7 to 8 minutes.
- Now, add the lemon juice in and stir. Until, it reaches a jelly like consistency.
- Let the Jam to cool down.
Marzipan (Click here for recipe)
- Brush the cake with raspberry jam.
- Jam acts as a gluing agent between cake and the icing.
- While the jam is still moist.
- Roll the marzipan into a round sheet of your desired thickness.
- Cover the cake with the marzipan sheet.
- Trim off the excess.
- Your cake base is ready.
Marzipan is malleable by texture. Hence, easy to make any shape out of it. Add food colours of your choice to the marzipan.
Tips: If you don’t have self-raising flour. Just add 1 tbsp of baking powder and a pinch of salt to the plain flour (or cake flour).