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In the Middle Ages, there were no microwaves. That’s a shame, because this marzipan mug cake would have been all the rage!

Old World flavors of marzipan (or almond paste) and rosewater meet the amazing, modern, 2-minute microwave mug cake. While many almond paste recipes take a lot of time or effort, the marzipan mug cake is fast yet still totally fancy.

Almond paste is a great pantry staple because it adds that subtle gourmet almond flavor and chewiness to cakes and cookies. It’s usually at the store in the baking aisle. Rosewater also lends its delicate scent to this mug cake.


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What is Marzipan? Marzipan is ground almond paste and sugar mixed together. The confection gets draped thinly across Swedish princess cake and makes some gorgeous European candies, which are shaped into fruits or dipped in chocolate.

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Marzipan fruits, hot dogs and even sushi at La Boqueria in Barcelona.

I like to top my mug cake with mashed berries. In this cake, I mash blackberries to complement the almond paste recipe. Raspberries and strawberries are also yummy.

This mug cake is bigger than usual, so I use a giant mug like the one you get your latte in at a real coffee shop.


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The recipe calls for 2 tablespoons of almond paste per mug cake. Make one for a friend or two and you’ll have used up the whole box! With the leftover almond paste from a Solo 8 oz. package, I have made these Almond Muffins from Italian Food Forever. So yummy!

Rosewater is a unique ingredient too, adding a floral, classy element to baked goods like these ones: Rosewater Almond Tea Cookies and Rosewater Blondies.

The almond was insanely popular in Old World Europe, not only in baking but in savory sauces as well. This marzipan mug cake definitely gives a taste of the Old World in an easy little package!

   

Marzipan Mug Cake with Mashed Berries

Europe’s beloved almond flavor in a microwave cake.

Prep Time: 5 minutes
Cook Time: 2 minutes
Serves: 1

Ingredients

  • 4 tbsp. flour
  • 2 tbsp. sugar
  • 1/4 tsp. baking powder
  • 2 tbsp. almond paste (See Notes)
  • 4 tbsp. almond milk (Can substitute any kind of milk)
  • 2 tsp. apple cider vinegar
  • 2 tsp. rosewater (See Notes)
  • Berries, mashed, for garnish
  • Instructions

    1. In a large mug (at least 10 oz.), stir together flour, sugar, and baking powder. Grate the almond paste or crumble with your fingers, then blend well into rest of dry ingredients. Mash the mixture with a fork if you need to break up chunks of almond paste.
    2. Add almond milk, apple cider vinegar and rosewater. Stir well until completely combined and the batter is smooth.
    3. Microwave for 2 minutes or until cake is ready. Depending on your microwave, you may need more or less time.
    4. Top with mashed berries.

    Notes

    Recipe adapted from Tofu Tante (in German).
    Find almond paste in the baking aisle or purchase Solo Almond Paste online. It is shelf stable for about a year and will keep in the fridge for a while.
    Find rosewater near bottled lemon and lime juice or online in this Rosewater combo pack with Orange Blossom Water.