Marzipan Cake

"I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings."
photo by BerlingerTommy photo by BerlingerTommy
photo by BerlingerTommy
Ready In:
1 cake




  • Preheat the oven to 350 degrees.
  • Butter and flour a 9" cake pan.
  • Cream the almond paste with the butter and sugar.
  • Mix in the almonds.
  • In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
  • Combine the flour and baking powder and stir into butter mixture.
  • Mix with a few strokes as possible.
  • Pour batter into cake pan and bake for 20-25 minutes.
  • Do not over bake!
  • Heat water and preserves and brush on the top of warm cake.

Questions & Replies

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  1. Anne La Quebecoise
    This is almond heaven! Absolutely delicious besides being quick and easy to make. I used marzipan (slightly softened in the microwave, thanks Caroline for the tip!)instead of almond paste, used an electric mixer for steps 3 to 6 and then switched to a wooden spoon. I spread the (not pourable for me neither) batter in a 9" parchment paper lined springform pan and baked it for 25 minutes, which was perfect. I brushed the cooled cake with warmed apricot jelly (without added water), which gave the cake a nice shiny finish and served it with plain greek yogurt swirled with raspberry jelly. I can't wait to make this again with fresh berries in the summer!
  2. Mrs B
    Mmmmmm! TRIPLE ALMOND DELIGHT; no difficulty in awarding 5 stars here. I noted Joey, Mirj and Renee's comments and made a few changes to the method of working. Firstly I creamed the butter and sugar together on their own, then I softened the marzipan in the microwave (450w for 1 1/2 minutes) before beating it into the creamed mixture (which then turned into a sort of crumble mix). Finally I beat the eggs until foamy, then beat them into the crumble mix to make a batter. Yes it was thick, but it was pourable. I glazed my cake with home made cherry jam and served it with creme fraiche; absolutely scrumptious! I'm also going to serve this with a plum compote! Great recipe Geema.
  3. Renee Ferraz
    Wow! What a fantastic taste treat. I used a food processor to mix the almond paste, butter and sugar. (I also added some marzipan) I didn't dilute the apricot preserves with water, just brushed it on the warm cake. My mother already has an order in for another one! Thank you for a wonderful recipe.
  4. Mirj2338
    I've got a daughter that is nuts over marzipan (pun intended). I thought she would love this cake, and I was right! I couldn't find a can of almond paste in this country, we get our marzipan in loaves, so I used about 200 grams of marzipan. I also used margarine to keep the cake non-dairy. The batter was really thick, I had to force it to go to all the edges of the pan. I used some strawberry preserves, and we had happy campers all around the table. Warning: this is a rich cake, cut thin slices!
  5. BerlingerTommy
    I had some marzipan to finish and I found this recipe. Great, easy and fast to prepare. Parents, girlfriend, her parents, everybody liked it, Italy says Thank You! =)


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