Adapted from From Buenos Aires to Paris, originally a Pierre Hermes recipe
Ingredients:
3 eggs -- 55g each
200g marzipan -- see notes
50g all-purpose flour
40g butter
1/2 tsp baking powder
1 tbsp rum
Line the bottom of a 18cm round tin.
Blend the marzipan with the eggs -- see notes.
Put the marzipan mixture over a hot water bath, and whisk until it hits 60C.
Take off heat.
Whip the marzipan mixture until you can drizzle the outline of a star over the mixture, and it lasts long enough to see complete picture.
Whisk in the rum.
Whisk in the butter.
Whisk in the flour.
Bake at 180C for 20 minutes, or until the skewer comes out clean.
When cool, wrap in clingwrap and store at room temperature for 2 days.
Notes:
The marzipan should be at least 52% almond, and it should still be soft when you take it out the package.
The original recipe suggests beating the eggs in one at a time with a stand mixer. Given the texture of the marzipan, I think using a blender is faster. I used a stick blender, but if I were making a larger quantity, I would chuck all the eggs and marzipan into a jug blender and whizz away. It would probably be less messy.
I used cacao rum for this, but I do not see why you could not use extract (perhaps a little less, maybe a tsp, or 1.5 tsp) instead. To be honest, the rum flavor was not very noticeable anyway.
I bet this cake freezes fairly well, and would be something awesome to have in the fridge for last minute toasting to serve with ice cream or poached fruit.
Tasting Notes:
Pretty good. This actually makes a fairly small cake, so you might want to double it because it is an excellent cake.
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