Continueing with my theme of January on citrus I have been baking another version of a lemon moon cake (know in Denmark as citronmåne), which time in form of a mazarin cake. I found the original recipe in the weekly newspaper magazine "Spis & Bo" (issue 10. October 2015).
A mazarin cake is a cake with very low height, as it baked without baking powder. Other suggestion on lemon moon cake could either be this lemon moon a la Løgismose or round lemon cake from "Te og kager året rundt".
Mazarin lemon moon cake:
- 100 g marzipan - grated
- 100 g sugar
- 100 g butter - at room temperature
- 2 eggs
- 50 g (cake) flour
- 1 organic lemon - zest (for the cake dough) & juice (for the glazing)
- 150 g icing sugar
- lemon zest and/or freeze-dried raspberry for decoration
- Heat up the oven to 175'C.
- Whip grated marzipan, sugar, butter and lemon zest together into a homogenous mass.
- Whip in the eggs, one by one.
- Finally whip in the flour.
- Cover a spring form (20 cm) with baking paper.
- Bake the mazarin cake at 175'C for 25 minutes.
- Cool down the cake.
- Stir the lemon juice and icing sugar together.
- Cover the surface of the cold cake with the sugar glazing.
- Decorate the sugar glazing with freeze-dried raspberry and/or lemon zest.