Rhubarb and Marzipan Cake

The days are flying by so fast and I have no time for anything. Work, home, extra deadlines. I have to get used to the new rhythm. Of course I haven't forgotten about baking and cooking, though I've limited it to the weekends, when the whole family is home.

Rhubarb and Marzipan Cake

Recently I had a chance to try a new rhubarb and marzipan cake. It's simple, tender and delicious. I made it with rhubarb and apples, but I think just about any fruit would go well with it. The marzipan and the strawberry kisiel (a Polish instant fruit jelly powder) used to coat the fruit give this cake a really special flavor, and the rhubarb keeps its color.

Rhubarb and Marzipan Cake

I have this recipe thanks to Krystyna, who has more gems like it on her blog.

Instructions - Rhubarb and Marzipan Cake:

Cream the margarine and gradually add the sugar until the mixture is fluffy. Then add the eggs one at a time, beating the mixture thoroughly before adding the next egg. Finally, while continuing to beat, add the flour mixed with the baking powder a little at a time. You should end up with a thick batter that doesn't run.

Grease a 26 cm springform pan and dust it with flour. Spread the batter in the pan and smooth the top.

Preheat the oven to 180°C (355°F).

Cut the rhubarb into 2 cm pieces and the apples into wedges. Toss the fruit in the kisiel powder. Press the fruit into the batter (I alternated rhubarb and apple). Sprinkle the top with marzipan grated on the large holes of a grater and bake the cake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out dry. If the marzipan starts to brown too much, you can cover the cake with aluminum foil.

Take it out of the oven and let it cool. Before serving, you can sprinkle it with powdered sugar.

Enjoy!