ginger's marzipan apple ugly cake
dessert recipes | serves 8 - 12
preparation time: 25 mins
total time: roughly 1 hour 20 mins
preheat oven: 180° C (355° F)
something to try instead of the ubiquitous apple crisps, crumbles and pies, this is a cake that brings marzipan filled baked apples to mind, and a very fine thing that is. delicious warm or cold, bear in mind that it cuts a much better figure when allowed to cool before serving. an apple peeler/corer/slicer will greatly speed things up, and (rather unexpectedly) has become one of our favorite time saving apparatus in our household.
225 g flour (roughly 1 1/2 cups)
150 g sugar (roughly 3/4 cups)
175 g almonds, ground (roughly 1 1/2 cups)
2 packs vanilla sugar, circa 15 g (roughly 1 T sugar and 2 t vanilla extract)
2 1/4 t baking powder
1/4-1/2 t salt
200 g marzipan (7 ounces)
225 g butter, softened or melted (2 sticks butter)
6 apples, tart and suited for baking, circa 1 kg (roughly 2 1/4 pounds)
1) mix the dry ingredients together well in a bowl (flour, sugar, ground almonds, vanilla sugar (or just the extra tablespoon of sugar if unavailable), baking powder and salt).
2) soften the butter briefly in the microwave; if it melts, it's still okay. if substituting vanilla extract for vanilla sugar (vanillezucker), add the extract to the butter once softened.
3) roughly chop the marzipan into pieces and place in a second bowl. beat briefly with a mixer, then scrape in the butter and mix some more until well blended.
4) blend the dry ingredients slowly into the butter and marzipan mixture until thoroughly mixed.
5) core, peel and slice the apples, placing into a large bowl.
6) grease a springform pan, take around 350 g (roughly 3/4 pounds; if eyeballing it: about a third of the dough) of the mixture and press into the bottom of the form to make the crust. optionally: pressing some of the crust up the sides will make the cake tidier.
7) mix the remainder of the marzipan mixture well into the sliced apples. as the apples’ juices combine with the mixture, it changes in consistency and becomes easier. once the mixture is even, scrape into the form and press down firmly.
8) bake in a preheated oven 180° C (355° F) for roughly 55 minutes until browned.
9) while the cake tastes lovely warm, it really won't cut neatly until cooled. for a prettier slice, serve a couple of hours later, or the next day. or embrace the ugly cake and just dive in.
a word about the salt and baking powder content: you're thinking it's too much. relax! because this is a nutty dish, and given all the apples it contains (which stretches the dough quite a ways), it all works out in the end. i promise. and why is there a range of salt given? because these days folks work with a lot of different grains of salt, and that can really throw off your measurements. just nibble it to test.