Combine sparkling wines and sugary indulgence with this gourmet recipe! This fresh Champagne with its delicate nose, white flower perfume and mineral note makes the ideal companion for this dessert.
- 200 g softened butter
- 180 g light brown cane sugar
- 200 g marzipan with 50% fruit
- 4 egg yolks
- 2 Greek yoghurts
- 260 g flour
- 1cc baking soda
- ½ cc almond extract
Step 1: Butter the tin and set aside in a cool place. Preheat the oven to 160°.
Step 2: In the bowl of the food processor, cream the butter and sugar and gradually add the marzipan, breaking it down into small pieces by hand.
Step 3: When the mixture is smooth and homogeneous, add the egg yolks, yoghurts and almond extract in that order. Sift the flour with the bicarbonate and gently stir in with a spatula.
Step 4: Pour the mixture into the tin and bake for about 50/60 minutes. If necessary, cover the cake with a round piece of parchment paper halfway through to prevent it going too brown.
Step 5: Check that it is cooked thoroughly with a skewer. Leave it to cool then remove from the tin and place on a wire rack.
Step 6: When the cake is cooled, sprinkle with icing sugar.