I've been watching her TV shows for years, and everytime it's such a delight, almost a guilty pleasure, like her visits to the fridge in the middle of the night. Between the rich and luscious recipes, her lovely british accent and her naughty school teacher look (yes, we all have our weak spots), no wonder she is the queen of food porn!
Now on a daily basis, I don't think I could eat Nigella's recipe without gaining quite a few extra kilos. There is no place for low fat
So when I saw this recipe on her website, with all the marzipan left from my niece and nephew's birthday cakes, I knew this was the way to go. The ingredients would make any nutrionist frown: a lot of butter (arteries blocking), sugar and marzipan (diabete risk), 6 eggs (cholesterol). But can we really care about all those things on a sunday? I don't think so!
So for the first time I "blitzed" a cake, in my best Nigella fashion. I'm not used to bake with the help of my food processor, but I have to say it's quite handy, I might renew that experience sooner rather than later. And the cake itself? Well, if worth all the extra exercice that I will have to do.... Tomorow ;)
Marzipan Cake (From Nigella.com)
250gr of Butter
250gr of Marzipan
150gr of Sugar
1/2 Teaspoon of Almond Essence
1 Teaspoon of Vanilla Extract
150gr of Flour
1 Tablespoon of Baking Powder
Preheat the oven to 170°C.
In a food processor, give in the cubes of marzipan, the butter cut down in pieces and the sugar. Blitz everything together. Add the almond and vanilla to it. Try to make something homogenous.
Down the funnel, give in one egg after the other and finish with the flour mixed with the baking powder, combine well.
In a round cake tin, buttered and floured, give in the batter, and in the oven it goes, for about 50 minutes. Check with a wooden skewer if the cake is done. Let it cool in the tin before taking it out to serve.