Fine Marzipan Pineapple Ring Cake

Summary

Ingredients

• 350 g marzipan raw mixture
• 300 g butter
• 200 g cane suar
• 5 medium egg (s)
• 400 g flour, type 405
• 1 point baking powder, (tartar = phosphate-free baking powder)
• 125 g oatmeal
• 350 g pineapple (can), drained well
• 2 cl amaretto
• 75 g pineapple, candied, cut into small pieces
• powdered sugar

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Instructions

1. Briefly heat the marzipan and butter in the microwave and then stir in the food processor to a smooth mass. Gradually add the sugar, the amaretto and the whole eggs.
2. Mix the flour and baking powder, sieve, then mix with the oatmeal in a large bowl. Puree the pineapple in a tall vessel with a hand blender. Fold into the dough together with the flour mixture using a fork. Finally add candied pineapple.
3. Grease a Guglhupfform with butter, then sprinkle with whole cane sugar (this gives the cake a particularly crispy crust). Pour in the dough and bake in the preheated oven to 175 ° C (convection) for about 60-70 minutes.
4. Take the cake out of the tin and let it cool down. Dust with powdered sugar or sprinkle with grated coconut flakes.