Marzipan – Raisins – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 250 grams sugar
- 200 g marzipan (raw mixture), cut into small pieces
- 1 packet vanilla sugar
- 4 egg (s)
- 400 g flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon lemon peel
- 1 pinch (s) salt
- 125 ml milk
- 150 g raisins, soaked in rum or apple juice
- bitter almond aroma or amaretto, a few drops it
- Fat for the shape
- Flour for the mold
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix butter, sugar, vanilla sugar and marzipan for approx. 5 minutes until creamy. Add each 1 egg individually and stir in. Mix the flour, baking powder, lemon zest and salt, then add 3 parts alternately with the milk to the fat-egg-sugar mixture. Stir in briefly. Stir in the bitter almond oil. Fold in the raisins. Put the dough in a gugelhupf tin (or other form) that has been greased and sprinkled with breadcrumbs.
- Bake in a preheated oven at 175 ° C for approx. 45 minutes to 1 hour. Let cool down.
- Sprinkle with powdered sugar before serving.
- Tip: Mix the raisins before folding them in.
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