Marzipan Cake

A simple sponge cake filled with gooey marzipan…
This serves 8 people.

Ingredients: (Ounce to Gram Conversion Chart)

8oz Butter (soften in a microwave, full power for 10-15 seconds)
8oz Caster Sugar
4 Eggs (crack on a flat surface)
1tsp Almond Extract
6oz Self-Raising Flour
2oz Ground Almonds
½ tsp Baking Powder
13oz Marzipan
6oz Strawberry Jam
8oz Icing Sugar


Line a round cake tin (see Mama Molloy’s – The home of home-baking).

A fully lined cake tin

A fully lined cake tin

Place the tin on a sheet of baking paper and draw around it with a pencil and cut out the resulting circle.

In a large mixing bowl, cream together the butter (cut into cubes) and the caster sugar until light and fluffy by pressing the two ingredients into the base of the bowl with a wooden spoon repeatedly. Whisk in the 4 eggs, a little at a time, with an electric whisk and then whisk in the almond extract.

In a separate bowl, mix the flour, ground almonds and baking powder. Sieve this mixture into the large mixing bowl, holding the sieve about head height. Fold the flour mixture in with a wooden spoon by dragging the spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat this until fully combined but try not to over mix.

The cake mixture

The cake mixture

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

Spoon half of the cake mixture into the lined tin.

Take half of the marzipan and knead it in your hands to loosen it up. Lightly dust a work surface and rolling pin with icing sugar and then roll out the marzipan to about 5mm thickness. Take the circle of baking paper and place it on top of the marzipan. Cut around the circle with a knife and then place the circle of marzipan on top of the cake mixture in the tin.

Circle of marzipan

Circle of marzipan

Spoon the jam onto the marzipan and gently spread out, leaving a rim of marzipan of about 1cm around the jam. Take the other half of the marzipan and produce another circle. Place this circle on top of the jam and then cover with the remaining cake mixture.

Bake in the oven for 1 hour, covering with foil after about 45mins to prevent the top from burning. Take the cake out of the oven and transfer to a wire cooling rack to cool.

Mix the icing sugar with some hot water to produce a paste and then decorate the cake however you like to finish. I used a piping bag to decorate my cake.


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