Mazarin Cake

It's been a little while since my latest post, a combination of Christmas and work... But now I can finally give you a new recipe.

A Mazarin is a common Swedish cake, usually served in portion-sized aluminium molds. This is the same cake, only baked in a pie-mold, and cut into wedges to serve. The first time I was going to make this, I had decided to make the portion-sized ones, but I couldn't find the molds in the supermarket. I still remember the shop assistant telling me that they didn't sell them because they were bad for the environment. They did have the pie-sizes molds though, so I guess the smaller ones are worse for the environment than the big ones?

Anyway, this is a Delicious cake, made up of a shortcrust pastry filled with an almond filling. The secret ingredient is potatoes! I know it sounds weird, but trust me on this, it makes a difference.

Mazarin Cake

Pastry
100g Butter
2 1/2 tbsp Sugar
2 1/4 dl Flour
1/2 Small egg

Filling
75g Butter
2 dl Sugar
2 Eggs
2 Boiled, mashed, medium sized potatoes (Can be replaced by 1 dl instant potato mash powder + 1 dl water, in case you don't have any leftover potatoes and don't want to cook some just to make this cake)
50g Almonds
2 Bitter almonds
3/4 dl Flour
1 1/2 dl Baking powder

Pastry
Since this recipe only uses half of the original recipe for the pastry, there is 1/2 egg in there... Break 1 egg into a glass, whisk with a fork or similar, and use half of it.

Mix all the ingredients in bowl, using your hands, until it comes together. Wrap the pastry in plastic foil and place in the fridge while you make the filling.

Tip: If you want, it is fine to make the pastry up to a day in advance, just keep it wrapped up in the fridge, and it will actually be easier to work with.

Filling
Whisk the butter and sugar together. Whisk in the eggs, 1 at a time, then the potatoes. Grate the almonds, and mix with the flour and baking powder, then whisk that in as well.

Cake
Butter and flour a pie-mold (I use a disposable aluminium one). Line the mold with the pastry, pour in the filling, and even it out.

Bake at 175°C, in the middle of the oven, for 35-40 minutes. Check if it is ready by inserting a toothpick into the center of the cake, it should come out clean.

Once the cake has cooled, spread some icing (powdered sugar, whisked into a little water) on it and let it set in the fridge.