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
Fine Marzipan Pineapple Ring Cake
Fine Marzipan Pineapple Ring Cake

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.

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