Nigella’s Marzipan Cake is made with marzipan, unsalted butter, vanilla paste, sugar, flour, salt, baking powder, ground cardamom, and eggs resulting in an airy, buttery treat that’s ready in just 55 minutes!
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Marzipan Cake Recipe:
- A luxurious blend of butter and marzipan creates a rich, moist texture.
- Aromatic cardamom adds a unique and delightful flavor profile.
- Straightforward preparation is suitable for both novice and experienced bakers.
- Versatile and indulgent, perfect for satisfying sweet cravings or impressing guests.
❓ What Is Nigella’s Marzipan Cake Recipe?
Nigella’s Marzipan Cake Recipe combines marzipan, unsalted butter, vanilla paste, sugar, flour, salt, baking powder, ground cardamom, and eggs for a rich, moist crumb baked to perfection.
🧈 Nigella Marzipan Cake Ingredients
- 150 grams of marzipan (white or yellow) or almond paste, at room temperature
- 125 grams of soft unsalted butter
- 1 teaspoon vanilla paste (or extract)
- 50 grams caster sugar
- 75 grams plain flour (gluten-free if necessary)
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder (gluten-free if necessary)
- 1½ teaspoons ground cardamom
- 3 large eggs (at room temperature)
🍞 How To Make Nigella Marzipan Cake
- Preheat oven to 170℃/150℃ Fan/325°F. Line a 1lb (450g) loaf tin with parchment paper or liner and butter the sides.
- In a food processor, blend marzipan, butter, vanilla, sugar, flour, salt, baking powder, and cardamom until smooth. If no food processor, mix almond paste, butter, and vanilla until smooth, then add sugar and beat.
- In a separate bowl, mix flour, salt, baking powder (use ¾ tsp if no processor), and cardamom. Gradually add the dry mix to wet, beating in eggs one at a time.
- Pour batter into the tin and bake for 40 mins, covering with foil after 30 mins to prevent over-browning. The cake is done when it starts pulling away from the sides and a toothpick comes out clean.
- Let the cake cool in the tin on a wire rack. Once cool, remove from tin. It might wrinkle a bit on top as it cools.
💭 Recipe Tips
- Ensure marzipan is at room temperature for easy incorporation into the batter.
- Gradually add dry ingredients to the wet mixture for a smooth consistency.
- Cover cake with foil during baking to prevent over-browning while ensuring even cooking.
- Allow the cake to cool completely in the tin for easier removal and optimal texture.
🍦 What To Serve With Marzipan Cake?
Serve Marzipan Cake with a dollop of whipped cream, a dusting of powdered sugar, a cup of hot coffee or tea, and a scoop of unsalted caramel ice cream.
🎚 How To Store Leftovers Marzipan Cake?
- At Room Temperature: Keep leftover marzipan cake in a cool place for up to 7 days.
- In The Fridge: Refrigerate leftover marzipan cake in an airtight container for up to 2 weeks.
- In The Freezer: Wrapped tightly leftover marzipan cake in plastic wrap and freezer for up to 3 months.
🥵 How To Reheat Leftovers Marzipan Cake?
- In The Oven: Assemble leftover marzipan cake slices on a baking sheet and warm at 250°F for 8 to 15 minutes until heated.
- In The Microwave: Heat leftover marzipan cake slices on a microwave-safe plate on HIGH for 45 seconds, or until warm.
FAQs
Why did my marzipan sink in the middle?
Your marzipan cake likely sank in the middle due to an excess of raising agent, causing rapid rise and collapse during baking.
What makes marzipan cake fall?
A marzipan cake may fall if it’s underbaked, leading to insufficient structure and collapse as it cools.
Why is my marzipan cake wet?
Your marzipan cake may turn out wet if the liquid isn’t fully absorbed during baking, leaving the surface overly moist.
How to tell if marzipan cake is done?
To check if a marzipan cake is done, insert a toothpick into the center; if it comes out clean, it’s ready.
Try More Nigella Lawson Recipes:
Nigella Marzipan Cake Nutrition Facts
Amount Per Serving
- Calories 368
- Total Fats 20g
- Saturated fats 8g
- Cholesterol 50mg
- Sodium 150mg
- Carbs 43g
- Net carbs 41g
- Fiber 2g
- Sugar 29g
- Protein 4g
Nigella Marzipan Cake
Description
Nigella’s Marzipan Cake is made with marzipan, unsalted butter, vanilla paste, sugar, flour, salt, baking powder, ground cardamom, and eggs resulting in an airy, buttery treat that’s ready in just 55 minutes!
Ingredients
Instructions
- Preheat oven to 170℃/150℃ Fan/325°F. Line a 1lb (450g) loaf tin with parchment paper or liner and butter the sides.
- In a food processor, blend marzipan, butter, vanilla, sugar, flour, salt, baking powder, and cardamom until smooth. If no food processor, mix almond paste, butter, and vanilla until smooth, then add sugar and beat.
- In a separate bowl, mix flour, salt, baking powder (use ¾ tsp if no processor), and cardamom. Gradually add the dry mix to wet, beating in eggs one at a time.
- Pour batter into the tin and bake for 40 mins, covering with foil after 30 mins to prevent over-browning. The cake is done when it starts pulling away from the sides and a toothpick comes out clean.
- Let the cake cool in the tin on a wire rack. Once cool, remove from tin. It might wrinkle a bit on top as it cools.
Notes
- Ensure marzipan is at room temperature for easy incorporation into the batter.
Gradually add dry ingredients to the wet mixture for a smooth consistency.
Cover cake with foil during baking to prevent over-browning while ensuring even cooking.
Allow the cake to cool completely in the tin for easier removal and optimal texture.