Cocoa-Marzipan Pound Cake


Recently the weather has been cold, rainy, windy and downright raw. For the past few days, I’ve been hunkered down in the condo, looking for some recipe ideas that will help clean out my pantry. For my baking project last night, I  decided that the marizpan in the pantry was the next ingredient on my hit-list. It had to go. I came across a recipe from David Lebovitz (I know, him again…) that intrigued me and decided that I needed cake to keep me company on this rainy night, while I was bundled on the couch. This weather might be for the birds, but this cake is moist, intesely chococlate and perfect for me.

The original recipe said that it made two loaves, but I made 4 mini loaves, which would normally have equaled 1 regular sized loaf. Adapted from David Lebovtiz.

Makes 1 loaf or 4 mini loaves

  • 7 ounces Marzipan or Almond Paste
  • 1 cup (7 ounces) Sugar
  • 1/2 teaspoon Almond Extract
  • 1 1/2 cups (7 1/2 ounces) Flour
  • 1/2 cup (1 1/2 ounces) Dutch Processed Cocoa Powder
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 pound (2 sticks) Butter, softened
  • 4 Eggs, room temperature
  • 1/2 cup Milk

Butter the loaf pans and dust with flour, tapping out excess. Preheat oven to 325 degrees. In a bowl, sift together the flour, cocoa, baking powder and salt.

In the bowl of a stand mixer, beat the almond paste, sugar, and almond extract until the almond paste is broken up into very fine pieces. Add the butter to the almond paste mixture and beat it until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in half of the dry ingredients, then the milk. Then mix in the remaining dry ingredients.

Put the batter into the loaf pan or divide the batter into the small loaf pans and smooth the tops of the cakes. Bake the cake(s) for 45-60 minutes (depending on the size of the loaf pan) or until a toothpick inserted into the center comes out clean.

Cool completely on a wire rack before serving.


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