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This is a really good cake and very simple to make. I went to the supermarket to get raspberries, as I promised to make this for the 'cameraless-chef' game and they had neither fresh ones nor frozen. So I used canned ones, which I drained really well, once they were drained there weren't quite enough so I added fresh chopped apricots to the middle layer, which worked really well. I also couldn't get any slivered almonds, so I used chopped once instead. The marzipan makes the cake very sweeet, so I might reduce the amount of sugar in the main dough to 1/2 cup next time. I'll be making this again, thanks for sharing and I hope you'll like the photos!

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-Sylvie- July 10, 2005

Fantastic! So tasty! I did add about 1/2 cup more raspberries and I'm glad I did, they would have been pretty far between otherwise.

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rosslare April 14, 2015

The marizpan in this cake takes it over the top and certainly differs from other similar cakes out there. Can cut back on sugar to taste because the marizpan is always very sweet by itself. This is darn good if you are a marizpan lover...otherwise maybe not so.

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waynejohn1234 July 03, 2013

At Christmas, I received as a gift a small wooden box with 450 grams of real marzipan from Spain. So, I searched for a recipe to use it (not being much of a fan of the Spanish tradition of chipping off a piece and eating it straight from the box with champagne) and happened upon this one. First, let me say that the Spanish brick of marzipan is very much different from almond paste or even the typical marzipan you see here in the US (which, by the way, almond paste and marzipan are not the same thing). It was very firm, almost hard, and sliced and chopped quite easily (not at all sticky). I used this interesting and, to me, rather exotic ingredient in this deliciously fabulous recipe. I doubled the recipe exactly (except that I used frozen raspberries... hey, it's January!) and layered about 3/4 of the recipe in a 9 x 13 inch pan and the rest into a 9 x 4 1/2 inch loaf pan. The loaf pan came out at the 50 minute mark, but the 9 x 13 pan stayed in another 25 minutes before being done. It was absolutely fabulous! Lots of raves from my co-workers when I delivered this gem for "Breakfast Friday". Thanks Evewitch! Really impressive, but remarkably easy! I still have 1/2 of my coveted marzipan left so will be making this again soon!

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GSCook January 15, 2010

Wow! I tried this recipe because I also perceived almond paste as exotic but evewitch was willing to try it, so I figured I would trust her experience. Instant favorite!

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LaJuneBug May 21, 2007

Yum. The cake was fabulous. The only tricky bit was doing the two layers (they both need to be quite thin) and chopping up the marzipan (it was very soft). Next time I think I will be more generous with the raspberries, maybe a cup and half.

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Chef @Oz December 02, 2006

This cake has wonderful contrasts of tart berries and sweet marzipan, crunchy almonds and tender cake. Great flavors and textures. Delicious.

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kokeshi doll July 13, 2005

This was one of the best coffeecakes I've ever eaten. The streusel topping was perfectly crunchy and the combo of almonds and raspberries is one of my favorite flavors. The only changes I made were to increase the ingredients to fit a 9x13 pan (which increased the baking time) and to use frozen raspberries (I didn't thaw them first). I'll be baking this often. Thanks!

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Vina November 15, 2004
Raspberry-Marzipan Coffee Cake