Member recipe by iveto_
ServingsServes 1 - 12 Cakes
- 450 g blanched almonds
- 300 g icing sugar (includes sugar for dusting and rolling)
- 4 medium egg whites
- 125 g Madeira cake
- 2 tbsp Marsala wine
- 225 g ricotta cheese
- 50 g caster sugar
- grated zest of 1 lemon
- 50 g candied peel, finely chopped
- 425 g can peach halves, drained
- 200 ml double cream
- Grind the blanched almonds in a food processor until fairly fine. Mix with 200 g of icing sugar. Beat the egg whites untill stiff then fold into the almond mixture using a metal spoon or rubber spatula to form a stiffish dough. It will still be quite sticky but will firm up as it rests. Leave for 30 min.
- Dust a work surface very generously with some of the remaining icing sugar so the marzipan does not stick. Roll out the 2/3 of the marzipan into a large sheet to a thickness of about 5 mm. Use to line a sloping-sided baking dish with a base measuring 25.5 cm x 20.5 cm. Trim the edges and put any trimmings with the remainder of the marzipan.
- Cut the Madeira cake into thin slices and make a layer of sponge to cover the bottom of the marzipan. Sprinkle with the Marsala wine. Beat the ricotta with the sugar and add the lemon zest, candied peel and cherries. Spread this over the sponge. Slice the peaches and put them on top of the ricotta. Whip the cream and spread it over the peaches. Roll out the remaining marzipan and lay it over the cream to seal the whole cake, pressing down gently to remove any air. Press the edges of the marzipan together. Chill in the refrigerator for 2 hours.
- Turn the cake out on to a serving plate and dust generously with icing sugar. Slice thickly and serve immediately.