Sea Buckthorn Mazarin Cake
This cake is wonderfully spongy and almost juicy, and it tastes wonderful of sea buckthorn. It works both as a nice quick summer cake, which you can decorate with beautiful edible flowers, but is of course also obvious if you have some left over marzipan after Christmas and here you can decorate with dried sea buckthorn flakes.
You will need:
- 130 g marzipan
- 130 g of sugar
- 130 g soft butter
- 3 eggs (room temperature)
- 65 g wheat flour or gluten-free flour
- 3/4 dl 100% sea buckthorn juice
- 1 pinch of salt
- Icing, little more than sea buckthorn juice and possibly chopped pistachios for decoration.
Here's how you do it:
- Roughly grate the marzipan and mix it with sugar and butter it to a uniform soft mass.
- Beat in the eggs one at a time until the batter is light and airy.
- Stir the flour and salt into the dough together with the sea buckthorn juice
- The cake is baked in a greased baking tin, approx. 18 cm in diameter. Place baking paper in the bottom and grease the sides thoroughly.
- Baking time: approx. 30-40 min at 180 degrees Celsius.
- Allow the cake to cool completely on a wire rack and decorate with icing and some chopped pistachios.
The glaze is made with icing sugar and 100% sea buckthorn juice .
A mazarin cake with sea buckthorn is quick and easy to make, it can stay fresh and spongy for several days, but is usually eaten before.
Mazarin cake can be used classically as it is or as a base in a fruit tart with cream and berries, and you can also find a version of it under recipes.
Marzipan tarts with sea buckthorn cream and fresh strawberries are a really good combination.