Chocolate almond cake

published on 16 August, 2018 at 17:01

Ingredients:

For the cake:

125 g (4.4 oz) all-purpose flour;
50 g (1.7 oz) almond flour;
1 ¼ tsp baking powder;
a pinch of salt;
170 g (6 oz) butter, softened;
150 g (5.3 oz) sugar;
4 eggs;
2 tbsp milk;
apricot jam.
For the almond cake:

1 tbsp almond extract.
For the chocolate cake:

2 tbsp milk;
2 tbsp cocoa powder;
1 tbsp sugar.
For the marzipan:

1 cup sugar;
2 cups almond flour;
2 tbsp cocoa powder;
1 tsp almond extract;
4 tbsp apricot jam.

Instructions

Preheat your oven to 180C/350F. Divide 20x20 cm (8x8 inch) pan in half with a piece of foil. Cover with parchment.
For the base cake mix dry ingredients well. Separately beat butter and sugar until pale. Add eggs one at a time, while still whisking. Pour some milk.
Divide your batter in half. Mix one half with almond extract and another with milk, cocoa and sugar. Pour into prepared pan. Bake for 1 hour.
Let the cake cool down for 5 minutes, then remove them from the pan and cut each in half. Measure them and trim, if needed, to be the same size.
Brush each cake piece with apricot jam and layer over each other like a chess board.
Make marzipan by combining all of the listed ingredients together. Final mass should be slightly sticky.
Roll a ball of marzipan thinly between two pieces of parchment. Cover the cake with it and trim all the excess before serving.