January 19, 2016

Mazarin lemon moon cake

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
  1. Heat up the oven to 175'C.
  2. Whip grated marzipan, sugar, butter and lemon zest together into a homogenous mass.
  3. Whip in the eggs, one by one.
  4. Finally whip in the flour.
  5. Cover a spring form (20 cm) with baking paper.
  6. Bake the mazarin cake at 175'C for 25 minutes.
  7. Cool down the cake.
  8. Stir the lemon juice and icing sugar together.
  9. Cover the surface of the cold cake with the sugar glazing.
  10. Decorate the sugar glazing with freeze-dried raspberry and/or lemon zest.

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