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Preheat your oven to 175°C (350°F). Line a baking sheet (approx. 30x40 cm) with parchment paper.
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the grated marzipan, Baileys, and vanilla extract.
In a separate bowl, combine flour, baking powder, salt, and ground hazelnuts. Gradually mix the dry ingredients into the wet batter.
Spread the batter evenly onto the prepared baking sheet.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the topping (optional): melt chocolate with cream and Baileys in a saucepan over low heat. Spread over the cooled cake and sprinkle with chopped hazelnuts.
Serving and Storage Tips:
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