Easy Marzipan Cake
This marzipan cake contains pieces of natural marzipan and chocolate chips and comes with a crunchy topping of flaked almonds. It's not too sweet, easy to prepare and made with oil and yogurt for a light, fluffy texture.
Servings 10 slices
Calories 349kcal
Equipment
- 8''/20cm spring-form pan and parchment paper
- 2 large mixing bowls
Ingredients
- 3.88 ounces marzipan chopped into small pieces
- ½ cup+1tbsp dark chocolate chips
- 1¾ cups all-purpose/plain flour
- 1¼ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup oil rice bran, vegetable or another neutral tasting oil
- ½ cup natural yogurt at room temperature
- 3 large eggs at room temperature
- ½ cup sugar
- 1 teaspoon almond extract
- ⅓ cup flaked almonds
- 1 tablespoon powdered sugar icing sugar, for serving
Instructions
- Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Line the bottom of a 8''/20cm spring form pan with parchment paper, lock the sides, lightly grease with oil or butter and dust with about 1 tsp of flour rotating the pan to coat evenly. Shake out excess flour and set the pan aside.
- Prepare dry mixture: Combine the flour, baking powder and soda and stir with a whisk. Stir in the marzipan and chocolate chips ensuring the marzipan pieces are evenly coated. Separate them with your fingertips if needed. Set aside.
- Prepare wet mixture: Whisk together the eggs, oil, sugar and almond extract until smooth. Add the yogurt and whisk until creamy.
- Assemble: Add the dry mixture (in 3 goes) and stir just to combine. The batter will be thick.
- Bake: Pour the batter into the prepared pan, smooth out the top and scatter the flaked almonds over the top. Bake in the centre of the oven for 45-48 minutes until lightly browned.
- Cool: Remove from the oven and set aside to cool completely before removing the side and serving.
Notes
- I used natural marzipan (store bought) but you can use a coloured variety, instead.
- Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
- Do not overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
- Cool the cake completely before decorating with the powdered sugar and cutting (it might be a little crumbly if you cut it while still warm).
- Keep your marzipan cake covered in a cool place for up to 3 days.
- Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.
- See my tips for cutting the marzipan in the post.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 96mg | Potassium: 232mg | Fiber: 2g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg