As a caribbean woman, everything that has cinnamon, clove, or one of these rich exotic spices, is a big yes for us. We like moist cakes, heavy in flavors, and that is exactly what this cake is about.
Let me tell you, I love this cake. But I actually made it by coincidence. A few weeks ago I bought an almond paste (marzipan) by mistake. I thought: what would I will make with this? I had never used marzipan before, and I didn’t have a clue of how to use it. Looking in the Marry Barry’s Baking Bible Book, I found this jewel of a cake, and guess what? It calls for a marzipan layer! So my mystery ingredient finally found it’s purpose!
So let discover this pinch of sugar!
4 oz. of almond paste or marzipan
6 oz. softened butter
6 oz. of granulated sugar
3 large eggs
8 oz. self-raising flour
2 teaspoon baking powder
½teaspoon of ground cinnamon (I used 1 teaspoon, I love cinnamon)
¼ teaspoon of clove
3 oz. toasted flaked almonds
FOR THE TOPPING
2oz. of butter
4 oz. of brown sugar
2 tablespoon of heavy cream
1 oz of toasted flaked almonds, to decorate
Note: this recipe was adapted to use American standard measurement; for the original recipe you can look the Mary Berry’s Baking Bible Book.
- Pre-heat the oven to 350. Grease an 9 in deep round cake pan ( the original recipe calls for an 7 in pan, but a 9 in works perfectly) Line the bottom of the pan with parchment paper.
- Roll out the almond paste to a 9 in circle, and then set aside.
- Mix the butter, sugar and eggs.
- In a separate bowl mix the flour, baking powder, cinnamon and clove.
- Mix the dry ingredient with the liquid ingredient and beat until thoroughly blend, do not over mix. Fold in 3 oz of toasted flaked almonds.
- Spoon half of the cake mixture into the prepared cake tin and level the surface ( you can use a kitchen balance or a pre-measure bowl if your want the mix evenly separated).
- Lightly place the circle of almond paste on top, then add the remaining cake mixture and level the surface
- Bake in the pre-heated oven for about 1- 1 ¼ hours or until well risen and golden brown and the surface springs back when lightly pressed with a finger.
- Leave to cool in the pan for 5 minutes then turn out, peel off the parchment paper and finish cooling on a cool rack.
- For the topping, heat the butter, sugar and cream in a saucepan until blended, then bring to boil. Place the wire rack on a baking tray to catch any drips, then drizzle the icing over the cake. Sprinkle with the remaining toasted flaked almonds, then leave to set for 10-15 minutes until the cake is soaked with the topping…and enjoy this pinch of sugar!!