The MEG version sound scrumptious and decadent to meArgh.. So for good or bad my nutty butt decided years ago to always make my kids' birthday cakes. And whereas I have for the most part enjoyed it and used it as a relaxation; this year the girl threw me a curve ball. Tomorrow is my daughter's 17th. I asked her what kind she wanted. Marzipan cake?? What?? I see marzipan and think candy or maybe rolled into a sheet and used as a fondant alternative. It's almond paste and capable of being homemade sooo.... But the little nutcase says she is -sure- she saw the marzipan being put into the cake batter for flavoring. I can't see how something thick and gooey would work into the batter correctly unless it's in a "broken down" state like maybe just the ingredients?
I can even see using a nut flour to make the batter. Although our friend google tells me there is more than the almond and pecan flour I was aware of. Any and all nuts can be used apparently so that makes me have some ideas. Walnuts-with maple. Hazelnuts with chocolate for a nutella type cake. Chestnuts with apple and cinnamon. Cashews and carmel. But then are they truly flour and not considered a meal? And am I going to end up with a crumbly cake versus a sponge? Or an overly oily cake because of the natural oils? Or do you roast the flours to get some of the oil out?
Never made marzipan from scratch. Never made a nut flour from scratch. But apparently both are possible with my lovely Kitchen Aid gadgets.
I have been searching pinterest(where she says she saw it) and allrecipes.com and google. And see nothing. Wondering if it's a cultural type cake from a region where marzipan is a celebratory item used frequently? Global friends are encouraged to help -PLEASE-. ANYONE got an ideas? Otherwise I guess I am going to make an alternative(MEG version-- Mommy MacGyver) and use almond flour and make marzipan into my fondant with chocolate because chocolate makes everything better?????
Thanks for letting me ramble.
-Meg