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.
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