Marzipan is a thick, sticky paste of sugar and ground almonds that comes in a block like the one pictured and can be rolled out and formed into various shapes -- or, as it happens, cubed and added to cake batter! I expected the marzipan to have a really strong almond flavor, but when I sampled a piece of it (which I did several times...you know, quality control and all that...) I found that it's really mild. After I stopped snacking on the raw marzipan, we threw it in the food processor with butter and sugar. Eggs and almond extract (boosting the almond flavor perfectly) are added next, and finally the dry ingredients are pulsed in until you end up with a very smooth batter:
Now, at the dry ingredients point of the proceedings we discovered a slight lapse in Nigella's concentration. The woman asks you to "mix the flour and baking powder..." "What baking powder, Nigella?" you might ask, and with good reason, because after consulting the ingredients list three times you still do not see baking powder called for. Tsk, tsk, tsk...We threw in a teaspoon of the stuff and hoped for the best.
|What baking powder?|
We don't have the cake mold Nigella recommends using, so we split our batter into two round pans and sandwiched the cakes. In between the two layers is some of the passionfruit curd we bought recently, as well as some whipped cream with a little bit of orange juice for flavor. Dieters beware: there is a lot of butter in this cake. And six eggs. But we plan to top it with berries, which will make it healthy. Note how that was an assertion, not a question.