Kosher for Passover: Mickey's perfect marzipan cake - Walla! Food

2022-04-16T05:54:04.687Z

A recipe for Mickey's Nanta cake - a cake based on almonds and marzipan, and gluten-free flour - is great for Passover. Enter the recipe >>

Kosher for Passover: Mickey's perfect marzipan cake

One of the best Passover cakes we have ever eaten belongs to pastry chef Mickey by name, if you too like us are sick of marzipan, this is the perfect recipe for you.

A festive cake that is easy to make and the most fun to eat

Walla!

Food

16/04/2022

Saturday, 16 April 2022, 08:16

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Marzipan cake suitable for Passover (Photo: Daniel Leila)

A marzipan cake with a white and festive icing that is suitable for Passover and especially for marzipan lovers.

Pastry chef Mickey his name provides us with a perfect recipe that anyone can make.

With very little investment you have a great impression cake to bring to Seder night.

This is a relatively low cake, based on quality marzipan and a little gluten-free flour that can be obtained today in health food stores or in the nature departments of retail chains.

Another Passover cake

Juicy and impressive chocolate cake for Seder night

To the full article

Marzipan cake for Passover

Recipe By: Pastry Chef Mickey by name

30 minutes work
50 minutes total
Easy to prepare
Diameter 20 cm

Mediterranean
vegetarian
Recipes for Passover
milky
desserts
cakes and cookies
kosher

Marzipan cake for Passover (Photo: Daniel Leila)

Ingredients

For cake
- 150 grams of butter
- 300 grams of quality marzipan, containing over 50% almonds
- ¼ Cup sugar (50 g)
- 3 eggs L
- 1 teaspoon salt (5 g)
- ½ Gluten-free flour (70 g)
- 3 tablespoons amaretto liqueur
For coating
- 1 cup powdered sugar (120 g)
- 2 tablespoons amaretto liqueur
For the conversion table, click here>

Preparation

How to make a marzipan cake for Passover?

1 Preheat oven to 180 degrees.
2 In a mixer with a guitar hook, mix the marzipan at medium speed until it softens.
3 Add the sugar, salt and butter and continue to stir for another 2 minutes until a uniform mixture is obtained.
4 Add the eggs gradually.
5 Add the gluten-free flour and 3 tablespoons of the amaretto liqueur alternately.
6 Pour into a 20-diameter pan and bake for about 25 minutes.
7 Remove from the oven and cool.
8 Preparation of the coating: Mix the powdered sugar and amaretto liqueur in a mixer with a guitar hook until a smooth, white mixture is obtained.
If the mixture is too thick, add one tablespoon of water and continue to mix.
9 Pour the icing over the cake (after it has cooled) and serve.