My mother’s mazarin cake

IMG_2510

My mother associates this cake with Christmas because her grandmother used to bake it for the holidays. And the red colour helps with that association too, I’m sure. In general, though, this type of cake has nothing to do with Christmas. It is a cake we eat all year round and it got its name from Cardinal Mazarin.

Consisting of a shortcrust with an almond filling this cake is chewy and not too sweet. It also has the unusual addition of desiccated coconut, and although I’m not a fan in general, it really works here.

Mazarin cake, serves 8-10

Short crust:

75 g butter

35 g caster sugar

1 egg white

100 g plain flour

 1 1/2 tsp baking powder

Filling:

100 g almonds

50 g desiccated coconut

100 g butter

150 g caster sugar

3 eggs

red food colouring

Cream butter and sugar for the shortcrust. Add the egg white, flour and baking powder. Incorporate and cover a baking tin with the dough. 

Blanch the almonds and grind them finely. Add coconut, butter and sugar. Add the eggs and colouring. Pour into the tin and bake in 175C about 20-30 minutes. Leave to cool and dust with icing sugar. 

Advertisements

One thought on “My mother’s mazarin cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s