Marzipan CAKE
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
One 8-inch cake; 8 to 12 servings The crunchy almond topping is all the decoration this cake needs. Serve with fresh fruit or Fresh Berry Coulis made with raspberries. Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F.
Ingredients
- ⅔ cup sliced almonds
- 2 tablespoons (30g) unsalted butter, softened
- 1 tablespoon (10g) sugar
- 1 7 to 8 ounces (200 to 225g) Almond Paste or marzipan (opens in new tab)
- 6 tablespoons (3 oz or 85g) unsalted butter, softened
- ½ cup (100g) sugar
- 3 large eggs
- (1 tablespoon kirsch or brandy)
- ¼ teaspoon almond extract
- ⅓ cup (40g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ⅔ cup sliced almonds
- 2 tablespoons (30g) unsalted butter, softened
- 1 tablespoon (10g) sugar
- 1 7 to 8 ounces (200 to 225g) Almond Paste or marzipan
- 6 tablespoons (3 oz or 85g) unsalted butter, softened
- ½ cup (100g) sugar
- 3 large eggs
- (1 tablespoon kirsch or brandy)
- ¼ teaspoon almond extract
- ⅓ cup (40g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Let's Cook
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Step 1.
Toast on a rimmed baking sheet until lightly browned, 8 to 10 minutes: ⅔ cup sliced almonds
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Step 2.
Let cool. (Leave the oven on.) Grease an 8-inch round cake pan liberally with: 2 tablespoons (30g) unsalted butter, softened
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Step 3.
Line the bottom of the pan with a round of parchment paper and butter the parchment as well. Press the toasted nuts into the butter on the bottom and sides of the pan. Sprinkle evenly with: 1 tablespoon (10g) sugar
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Step 4.
Crumble into a large bowl, or a stand mixer with the paddle attachment: 7 to 8 ounces (200 to 225g) Almond Paste or marzipan
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Step 5.
Add and beat in until soft and well blended: 6 tablespoons (3 oz or 85g) unsalted butter, softened
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Step 6.
Gradually add and beat on high speed until light, 2 to 3 minutes: ½ cup (100g) sugar
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Step 7.
Whisk together in a small bowl: 3 large eggs; (1 tablespoon kirsch or brandy); ¼ teaspoon almond extract
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Step 8.
Gradually beat the egg mixture into the butter-sugar mixture just until combined. Whisk together in another small bowl: ⅓ cup (40g) all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt
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Step 9.
Add to the butter mixture and mix in just until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
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Step 10.
Let cool in the pan on a rack for 10 minutes. Run a thin knife around the cake to loosen it from the pan, then invert the cake onto the rack. Peel off the parchment paper and cool completely.