Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a fabulous cake. Cut in wedges and served with fresh berries and whipped cream

Ingredients Nutrition


  1. Preheat the oven to 325 degrees and position the rack to the center of the oven.
  2. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
  3. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
  4. Now add the butter and beat for a few minutes until light and fluffy.
  5. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
  6. Add the vanilla.
  7. Mix together the flour, baking soda and salt with a whisk.
  8. Stir the dry ingredients into the batter until just incorporated.
  9. Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  10. The baking time may take a but longer due to the variation in different brands of almond paste.
  11. Cool the cake on a rack before serving.
  12. This cake is extremely moist and will keep well for up to a week if well-wrapped.
Most Helpful

This is fab. I baked it in mini size also and it's texture isn't the same. Do it as written in one pan.Before baking I sprinkle it with xxxsugar and sliced almonds, it looks great.

Sinclair August 02, 2003

This tastes just like marzipan so if you like marzipan you'll love this cake. I did find it a bit oily so I would recommend decreasing the amount of margarine to 2 sticks and using parchment paper so that it shouldn't stick to the pan.

scancan March 27, 2008

This cake tasted fabulous. I did, however, have a problem. I used the suggested cake pan and ended up with overflow cake burning on the bottom of my oven. I thought the amount of batter looked too large for the pan, but I trusted the recipe. I'm not sure why I had the problem. I think I could have filled two pans! Anyway--even the bits I saved from the oven floor tasted good!

Kana August 12, 2005