Mazarin Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅔cups flour
- 1teaspoon baking powder
- ⅓cup sugar
- ½cup butter
- 1egg
- 2cups grated almonds
- 2cups sugar
- 1cup butter
- 4eggs
- 2teaspoons almond extract
- 4tablespoons raspberry jam
Short Paste
The Filling
Nutritional analysis per serving (22 servings)
328 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 5 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
- Step 2
To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
- Step 3
Preheat oven to 325 degrees.
- Step 4
Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
- Step 5
Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
- Step 6
Bake for 1 hour, or until centers are well puffed. Serve in small wedges.
Private Notes
Comments
The real deal. Swedish mom approved. Few things to note: Used Almond flour for the “grated” almond. Used the food processor for the crust as well as incorporating the almond and butter together for the filling. Placed the crust in the fridge while making the filling. Greased all my tins with softened butter using a pastry brush. If you divide it into smaller tarts (like I did), you will have a ton of filling left over. Lastly, added a quick glaze with powdered sugar, water and lemon juice.
Do you know if this cake needs to be refrigerated or can it just sit out if I bake it the day before serving?
This is simply delightful, foolproof, and lovely for the holidays. I’ve been making this recipe for 30 years, our family and friends LOVE it. Classic Danish tart, beautiful, too!
@NikNak do you need to refrigerate the cake if you make it the day before serving it?
The real deal. Swedish mom approved. Few things to note: Used Almond flour for the “grated” almond. Used the food processor for the crust as well as incorporating the almond and butter together for the filling. Placed the crust in the fridge while making the filling. Greased all my tins with softened butter using a pastry brush. If you divide it into smaller tarts (like I did), you will have a ton of filling left over. Lastly, added a quick glaze with powdered sugar, water and lemon juice.
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