Dairy Free & Loving It

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Marzipan Tea Cake

Hannah Kaminsky, Bitter Sweet

Marzipan Tea Cake


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Preheat oven to 350 degrees, and lightly grease and flour an 8 x 4-inch loaf pan. In a medium bowl, whisk together the melted margarine, oil, both sugars, almond milk, orange juice, and vinegar, until thoroughly combined. Let sit for about 5 minutes for the "milk" to curdle, making it similar to buttermilk. This will help give your cake a better rise, and also keep the crumb a bit moister.

 In a separate bowl, mix together the flour, almond meal, baking powder, baking soda, and salt. Chop up the marzipan into small, raisin-sized cubes, and toss them into the bowl until they're evenly coated with flour. It's important to make sure that the pieces aren't sticking together, or else you may end up with big clumps of marzipan baked onto the bottom of your loaf. You may want to go through the mixture lightly with your hands to pull apart any clumps.

 Pour the mixture of wet ingredients into the bowl of dry, followed by both extracts. Using a wide spatula, fold the two together, stirring as few times as possible, until the batter is mostly smooth. Pour the batter into prepared loaf pan, and smooth out the top lightly with a spatula. Bake for 40 - 50 minutes, until golden brown on top and a toothpick inserted into the center of the cake comes out clean. While still hot out of the oven, pour the amaretto or rum all over the top, if using, so it can soak in and redistribute throughout the cake nicely. Let cool in the pan.
Best if aged for one to seven days at room temperature, wrapped tightly in plastic.
Serves 8 - 10