For Mother's Day, I wanted to make a dessert that was delicious and sentimental. My grandmother (z"l) loved lilacs, which happened to be at the peak of their season (and growing in our backward) a week before Mother's Day. Knowing that these flowers are edible, I pressed them the week prior to the holiday (see how-to here), and added them on top of the cake when the cake was half baked. The result was a gluten-free marzipan cake with an herbaceous touch.
- 3/4 cup almond paste
- 3/4 cup granulated sugar
- 6 large eggs
- 1 stick butter, softened
- 2 tsp. vanilla
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup almond flour
- Dried lilac flowers
- Preheat oven to 325° F
- Prepare a 10-inch springform cake pan by spraying with canola oil.
- In the bowl of a stand mixer with paddle attached, combine almond paste with sugar until it makes a grainy paste.
- Add the butter and vanilla extract and mix until the batter is smooth and fluffy.
- Add the eggs one at a time, mixing in between. Add vanilla.
- Combine almond flour, baking powder, and salt. Add slowly to wet mixture.
- Once the mixture is smooth and creamy, pour into prepared cake pans.
- 30 minutes into baking process, place dried lilacs on top.
- Bake an additional 15 to 30 minutes, or until the top becomes golden brown and toothpick comes out clean.
Serves 8. Active Time: 30 minutes, Total Time: 1.5 hours.