Fine Marzipan Pineapple Ring Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 18) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Take the cake out of the tin and let it cool down. Dust with powdered sugar or sprinkle with grated coconut flakes.
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