Serving amount: 12 pieces of cake
Preparation time: 30 min
Baking time: 10 + 60 min

Ingredients for the almond cake base

100 g almonds, blanched and ground
100 g cornmeal
100 g cane sugar
75 g whole grain buckwheat flour
50 g linseed, ground
4 g baking soda
2 dashs of salt
2 dashs of cinnamon
100 ml rapeseed oil
50 g water

Ingredients for the cake filling

300 g bitter apricot kernels (bitter almonds), ground
175 g cane sugar
400 g silken tofu (1 package)

Decoration

50 g bitter apricot kernels (bitter almonds), ground

Preparation of the cake base

1. Preheat the oven up to 170°C.
2. Mix all dry ingredients.
3. Add the oil and mix, so that you get a crumbly mixture (“Streusel”).
4. Now pour in the water and knead the mass into a sticky dough.
5. Grease the springform pan or line it with baking paper. Use your hands to press the dough into the corners, creating a thing edge and a flat cake base.
6. Use a fork to pierce several holes in the bottom of the dough so that the remaining air can escape and there is no air hole underneath after baking.
7. Bake the cake base for 10 min. The dough should have the consistency of a freshly baked biscuit.

Preparation of the cake filling

1. Mix apricot kernels (bitter almonds) with sugar and half of the silk tofu to a creamy texture.
2. Then add the remaining silk tofu and mix for a few more minutes until a liquid mass is obtained.

Preparation of the cake

1. Spread the cake filling onto the baked cake base.
2. Sprinkle the grinded apricot kernels all over the cake until the whole filling is covered.
3. Bake the cake for one hour in the preheat oven at 140°C.
4. Let cool the marzipan cake before serving.

Enjoy! 🙂

Article by Pauline Eberts
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