Bundt cake with roasted marzipan
Prep Time
15 mins
Cook Time
50 mins
Course: Dessert
Author: Simone van den Berg
  • 175 gram of softened butter
  • 250 gram golden caster sugar
  • 3 large eggs
  • 2 tsp mixed ginger spices cinnamon, nutmeg, cloves, ginger, cardamom
  • 200 gram plain flour
  • 1.5 tsp vanilla extract
  • 2 tsp almond extract
  • 75 grams ground almonds
  • 170 gram soured cream
  • 1,5 tsp baking powder
  • 50 gram flaked toasted almonds
  • 140 gram cranberries
  • 100 gram marzipan
  • icing sugar
  1. Preheat the oven to 180 C. Grease and lightly dust a bundt tin of around 1,5 liter contents. Beat the sugar and the butter together until creamy and fluffy. Add the eggs with a handful of flour and beat them in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all the baking powder and spices and beat in.
  2. Cut the marzipan in small cubes and put them in a bowl. Dust with icing sugar and make sure each cube is lightly covered to prevent it sticking and forming one big clump of marzipan.
  3. Add the rest of the flour, almonds, sour cream and tip in the rest of the ingredients including the marzipan, cranberries and the flaked almonds.
  4. Pour into the tin and spread the top smooth. Put into the preheated oven and bake for 50 minutes or until a skewer comes out clean when put into the middle. Remove from the oven and leave to cool for about ten minutes before you turn it out onto a cooling rack. Leave to cool completely.
  5. Dust liberally with icing sugar on all sides and don't forget the bottom part. Enjoy!