Coffee Marzipan Cake Draft

How I make it

Cake

1. Grease the pans with the soft butter and dust with almond flour or ground almonds. Tap out the excess and set aside.

2. Preheat the oven to 320°F (160°C).

3. Put the sugar and marzipan in a stand mixer bowl with the paddle and mix on medium speed until it forms large crumbs. Not too fast, or the sugar flies out of the bowl.

4. Add the softened butter and mix until smooth and even.

5. Separate the eggs. Set the whites aside for later.

6. Add the yolks to the butter mixture one at a time.

7. In a small cup, stir the instant coffee with 1½ tbsp boiling water until fully dissolved.

8. In a small bowl, mix the buttermilk with the dissolved coffee until smooth.

9. In a small dry bowl, mix the flour, baking soda and salt.

10. With the mixer on low, add the flour mixture and the buttermilk to the butter mixture alternately, starting and ending with the flour.

11. In a clean, dry bowl, whip the egg whites to smooth, firm peaks, but not stiff.

12. Gently fold the whites into the batter with a spatula until fully incorporated.

13. Pour into the pans and bake for 50 minutes, or until a toothpick inserted in the cake comes out dry.

Syrup

1. Put the instant coffee, sugar and water in a small saucepan over high heat and cook for a few minutes, until the coffee and sugar dissolve. Remove from the heat and set aside.

2. As soon as the cakes come out of the oven, spoon the syrup over them, about 3 tbsp per loaf. Let cool and serve.