easter cake

Name: Easter Cake
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Scandinavian
Ingredients: 14 ounce(s) marzipan or almond paste*; 4 - eggs, beaten; 2 ounce(s) orange juice; 4 ounce(s) dark/bittersweet chocolate - 75% cocoa solids; - blueberries or red currants to garnish; ## FOR ALMOND PASTE (INSTEAD OF MARZIPAN); 1 1/2 cup(s) blanched almonds (7 ounces); 1 3/4 cup(s) confectioners sugar; 1 - egg white

6 Pinches

Carolyn Haas

Whitewater, WI

Updated on Aug 30, 2017

From a cookbook about traditional Scandinavian foods. This Swedish cake has an intense yellow color. It is a good choice to be served at Easter.

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prep time 20 Min

cook time 30 Min

method Bake

yield 8-10 serving(s)

Ingredients

14 ounces marzipan or almond paste*
4 - eggs, beaten
2 ounces orange juice
4 ounces dark/bittersweet chocolate - 75% cocoa solids
- blueberries or red currants to garnish
FOR ALMOND PASTE (INSTEAD OF MARZIPAN)
1 1/2 cups blanched almonds (7 ounces)
1 3/4 cups confectioners sugar
1 - egg white

How To Make easter cake

Step 1

* If using almond paste instead of marzipan: Put almonds in food processor, chop until finely ground. Add sugar and egg whites. Mix to form paste. Store in fridge in baggie for 2-3 days until needed.

Step 2

Preheat oven to 400ºF. Line 8 inch cake pan with baking parchment.
Step 3

Grate marzipan into a bowl. Add eggs and orange juice. Beat together until mixture is fluffy. Put into prepared pan.
Step 4

Bake 30 minutes until golden brown and firm to touch.
Step 5

Allow to cool slightly, then turn out onto a wire rack. DO NOT invert! While cake is still warm, grate chocolate over top of cake so it melts.
Step 6

Let cool completely. Decorate with berries to serve.
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