Marzipan Cake
Indulge in the irresistible charm of a Marzipan Cake, a moist and tender dessert that perfectly marries the nutty sweetness of almond with buttery richness. This recipe blends fluffy all-purpose flour with ground almonds for a delicate crumb, while a touch of vanilla enhances the cake’s warm, comforting notes. The star of the show, marzipan, is lovingly draped over a layer of apricot jam glaze, adding a smooth, luxurious finish that’s as visually stunning as it is delicious. Whether you’re preparing it for a special occasion or craving a tea-time treat, this easy-to-follow recipe delivers sophisticated flavor in under an hour of baking time. Serve it with a light dusting of powdered sugar and watch it become the centerpiece of any gathering! Perfect for almond lovers, this marzipan-topped cake is a must-try for elegant dessert enthusiasts.
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Recipe Information
Ingredients
- 200 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 100 grams Ground almonds (almond flour)
- 60 milliliters Milk
- 1 teaspoon Vanilla extract
- 300 grams Marzipan (store-bought or homemade)
- 3 tablespoons Apricot jam (for glazing)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
In a separate bowl, sift together the all-purpose flour and baking powder. Stir in the ground almonds.
Gradually fold the flour and almond mixture into the wet ingredients, alternating with the milk. Mix well until you have a smooth batter.
Stir in the vanilla extract for flavor, ensuring the batter is evenly combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, roll out the marzipan on a surface lightly dusted with powdered sugar until it is large enough to cover the top and sides of the cake evenly.
Warm the apricot jam in a small saucepan or microwave, then brush a thin layer over the entire surface of the cooled cake to act as an adhesive for the marzipan.
Carefully drape the rolled marzipan over the cake, smoothing it out with your hands or a fondant smoother to prevent wrinkles. Trim any excess marzipan from the edges.
Dust the top of the marzipan with powdered sugar if desired. Slice and serve your marzipan cake as a delightful treat!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 47.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
