Mum's Mazarin Cake

A 30 x 23 cm rectangular tin or a 26 cm round tin

Rating (1 ratings)


200 g butter, melted
2 eggs
190 g Dansukker Superfine Sugar
60 g Dansukker Icing Sugar
50 ml Dansukker White Syrup
240 g plain flour
2 tsp baking powder
1/2 tsp almond extract
150 ml milk
50 g almond paste, grated


Preheat the oven to 175 °C.

Line the tin with baking parchment.

Melt the butter. Meanwhile, mix together the eggs and sugar in a bowl, using a ladle, not an electric whisk. Next, add the syrup.

Mix together the flour and baking powder in a bowl and leave aside.

Add the milk and the almond extract to the melted butter.

Mix the almond paste and the milk mixture into the egg mixture, followed by the butter mixture. Don't worry if you notice any lumps. They will disappear during baking.

Pour the mixture into the tin and bake at the bottom of the oven for about 15-20 minutes.

Allow to cool and dust with some icing sugar.

Top with icing or melted chocolate.

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