Mazarin Kage Opskrift (Almond Cake Recipe)

Danish American Fellowship Cookbook

Danish American Fellowship Cookbook (1996)

Are you looking for a showstopping dessert for the holiday season that’s deceptively easy? Or were you missing the recipe for the cake Grethe Petersen served Mo Rocca at the top of the episode of “My Grandmother’s Ravioli” (and at the encore of the meal she shared with our Onsdag Frokost group last month)? It’s not one of the recipes the Cooking Channel shared. But, as it turns out, Grethe is no stranger to being generous with her recipes. She first shared this one in a cookbook put out by the Danish American Fellowship in 1996. The original tester’s notes for this recipe call it ‘good and easy.’ We couldn’t agree more.

Going forward, we will be mining this little gem of a cookbook quite a bit for recipes. Is there one you’d especially like us to include here? Let us know in the comments.

Mazarin Kage (Almond Cake)

  • Servings: 10-12
  • Time: 1hr
  • Difficulty: easy
  • Print

A slice of Mazarin Kage (photo credit: Susan Skovbo Loschenkohl)

Ingredients:
  • 1 cup almond paste (8 oz)
  • 1 cup sugar
  • 1/2 cup butter or margarine, softened
  • 3 eggs, room temperature
  • 2/3 cup flour

Directions:

  1. Preheat oven to 325° F
  2. Butter & flour a 9″ pie plate well
  3. Grate almond paste, then mix with sugar at slow speed, then add butter/margarine, and mix until incorporated.
  4. Add eggs one at the time, mixing well in between, then add the flour and mix well
  5. Bake for 45 minutes (top should be golden brown)
  6. Optional: Frost with melted chocolate and decorate with slivered almonds

source: Danish American Fellowship Cookbook, 1996 [Contributor: Grethe Petersen]

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2 thoughts on “Mazarin Kage Opskrift (Almond Cake Recipe)

  1. Pingback: Mazarin Tarts | Sid's cooking again...

  2. Pingback: Hygge is Hot! | DAC Bladet

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