Mazarin Cake I

Mazarin Cake I

3

"A delicious Swedish cake. It's a tender short dough crust with an almond paste filling."
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Ingredients

1 h 30 m servings 357 cals
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Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.
  2. To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.
  3. Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.
  4. Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.
  5. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

Reviews

3

This was a delicious dessert! I made it exactly as stated in the recipe except I used 2 tsp. of sugar in the shortdough crust and I did not include the lemon zest in the almond paste filling. ...

My Swedish grandmother-in-law made this recipe for St. Lucia and at Christmas, only she tinted the almond mixture green for some reason or another. This is definately a recipie you make 2 of. ...

I was disappointed in this recipe. Although it had a nice almond flavour, the cake had an unusual texture, which was more like pumpkin pie. I suspect the cooking temperature and time were off. ...