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Almond Fudge Cake

The marzipan, combined with cinnamon and cloves, makes this an especially fragrant dessert. Your house will smell wonderful while it bakes.

The cake:
8 ounces marzipan or almond paste
1 3/4 cup self-rising all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 cup milk
3/4 cup slivered toasted almonds

The topping:
1/2 stick unsalted butter
2/3 cup packed brown sugar
1 tablespoon heavy or whipping cream
1/4 cup slivered toasted almonds

Butter and flour a deep layer-cake pan (8 by 3 inches). Line bottom with wax paper, and butter and flour this as well. Preheat oven to 350 degrees and set oven rack at upper middle level.

Roll out marzipan between sheets of waxed paper to make an 8-inch (or slightly smaller) circle. In a medium bowl, combine the flour, cocoa, cinnamon and cloves. Set aside.

In a large bowl, beat together the butter, sugar and vanilla extract until pale and fluffy. Gradually add eggs, beating well. Gradually beat in flour mixture, alternating with milk. Scrape down sides of bowl and beat again briefly. Fold slivered almonds into the batter.

Spoon half the batter into the pan, and cover this with the marzipan circle. Spoon the rest of the batter on top. Bake at 350 on the upper middle oven rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for about 10 minutes, then remove cake from pan and cool completely on rack.

Over medium heat, melt together all topping ingredients except almonds. Bring to a boil, stirring often. Remove from heat and add almonds. Pour over cake. Cool about 10 minutes until set.

Serves 8 to 10.

Victoria magazine, December 1991

Sunday, February 11, 2001



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