Marzipan Walnut Pound Cake

This cake can be prepared well in advance. The cake will keep moist for 1 week. It seems to taste better as it "ages".

1 cup walnut pieces
250g unsalted butter at room temperature
2/3 cup lightly packed brown sugar
1 teaspoon ground allspice
Finely grated rind of 1 orange
3 eggs, seperated
300g plain flour
1 1/2 teaspoons bicarbonate of soda
300ml sour cream
200g marzipan, finely diced
1 teaspoon vanilla essence
Icing sugar to serve

Place walnuts in a plastic bag and crush with a rolling pin. Beat together butter, sugar, allspice and orange rind until light and fluffy. Add egg yolks and beat until well combined. Sift together flour, soda, and a pinch of salt. Fold into butter mixture in three batches alternatively with sour cream. Mix in marzipan and walnuts. Beat egg whites with vanilla essenece until firm peaks form. Stir about a quarter of whites into cream mixture, thengently fold in remainder. Spoon into a lightly greased springform tin and bake at 180c for 50 minutes, or until cooked when tested with a skewer. Cool in tin. Before serving dust with icing sugar.

Emilia's Recipe List

Important
This recipe is adapted from one that appeared in the August 1993 issue of Australian Gourmet Traveller. AGT is published by Australian Consolidated Press.

Marzipan Walnut Pound Cake

Important This recipe is adapted from one that appeared in the August 1993 issue of Australian Gourmet Traveller. AGT is published by Australian Consolidated Press.

Important
This recipe is adapted from one that appeared in the August 1993 issue of Australian Gourmet Traveller. AGT is published by Australian Consolidated Press.