Especially For Advent

Celebrate the coming of Christmas with traditional German bakes and treats.

Schneeflocken Marzipankuchen Marzipan Snowflake Cake

Course: sweet treat

Serves: 6

Prep: 20 mins

Cook: 20 mins

100 g (3½ oz) unsalted butter, at room temperature

75 g (2½ oz) caster sugar 2 eggs, separated, whites whisked to stiff peaks

100 g (3½ oz) marzipan, grated

75 g (2½ oz) plain flour

25 g (1 oz) ground almonds 1 tsp ground cinnamon

1 tsp baking powder

4 tbs raspberry jam

Icing sugar, for dusting

1 Heat the oven to 180 deg. C.,

350 deg. F., Gas Mark 4. Grease and line two 20 cm (8 in) round cake tins.

2 Put the butter and sugar into a large bowl and beat with a hand-held electric whisk until light and fluffy. Add the egg yolks and whisk again until combined. Add the grated marzipan, flour, ground almonds, cinnamon and baking powder, then stir until well mixed.

3 Fold the whisked egg whites into the batter, then divide the mixture evenly between the two cake tins and smooth the tops with a spatula.

4 Bake in the centre of the pre-heated oven for about 20 minutes until golden brown and springy to the touch. Turn the cakes out on to a wire rack to cool.

5 Once cool, put one cake on to a plate, spoon the jam on top and spread it out evenly. Place the second cake on top.

6 Cut out a round piece of paper just larger than the cake. Fold it into four and cut an intricate snowflake design out of it. Unfold the piece of paper and lay it on top of the cake. Dust the top with icing sugar before carefully removing the paper. You should be left with a beautiful delicate snowflake on top of your cake. (A paper doily would also work well.)

7 Stored in an airtight container, this cake will keep well for up to 3 days.