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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgYou will find cakes named ‘mazarin’ in various guises across the Nordics, supposedly named after a 17th-century French-Italian cardinal. This version by Brontë Aurell is a super-simple cake that can be made the day before decorating.
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Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round, deep cake tin with baking parchment. In a food processor, whizz the ground almonds until very fine, then add the sugars and whizz again. Add the butter and extracts and whizz to combine. Add the eggs, one by one, whizzing after each addition. In a bowl, combine the flour, cornflour and baking powder with a pinch of salt and gently mix into the batter (take care not to overmix).
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin then transfer to a serving plate.
Whisk the cream and vanilla to soft peaks. Spread over the cake; top with the berries.
A good rosé is lovely at this time of year. Try the delicately fruity Bird in Hand Pinot Noir Rosé, Australia.
Typical values per serving when made using specific products in recipe
Energy | 2,898kJ/ 696kcals |
---|---|
Fat | 45g |
Saturated Fat | 20g |
Carbohydrates | 57g |
Sugars | 41g |
Fibre | 5.5g |
Protein | 12g |
Salt | 0.5g |
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