Apple Marzipan Cake

Apple Marzipan Cake

Based on 5 ratings

Difficulty

Medium 👍
35
min.
Preparation
60
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
apples
180 g marzipan
3 tbsp lemon juice
200 g butter
80 g raw sugar
3 tbsp vanilla sugar
1½ tsp ground cinnamon
⅓ tsp salt
50 ml whole milk
70 ml amaretto
eggs
250 g flour
2½ tbsp baking powder
200 ml heavy cream
sliced almond
butter (for greasing)
flour (for greasing)
Metric
Imperial

Utensils

  • oven
  • paring knife
  • baking pan
  • 1 large bowl
  • 1 hand mixer with beaters
  • fine sieve

Nutrition per serving

Cal
589
Protein
13g
Fat
43g
Carb
55g

Step 1/3

Preheat the oven to 175°C/345°F. Wash and quarter the apples, remove the cores and sprinkle them with lemon juice. Set aside. Grease and flour the baking pan.
  • 3 apples
  • 3 tbsp lemon juice
  • butter (for greasing)
  • flour (for greasing)
  • oven
  • paring knife
  • baking pan

Preheat the oven to 175°C/345°F. Wash and quarter the apples, remove the cores and sprinkle them with lemon juice. Set aside. Grease and flour the baking pan.

Step 2/3

In a large bowl, beat the butter with cane sugar, half of the vanilla sugar, cinnamon and salt until frothy. Crumble in the marzipan and beat until combined. Crack in the eggs, one by one, and mix well between each addition. Stir in the milk and amaretto at low speed and then add the flour and baking powder. Mix slowly into a smooth batter.
  • 200 butter
  • 80 raw sugar
  •  tbsp vanilla sugar
  •  tsp salt
  • 180 marzipan
  • 4 eggs
  • 50 ml whole milk
  • 70 ml amaretto
  • 250 flour
  •  tbsp baking powder
  • 1 large bowl
  • 1 hand mixer with beaters

In a large bowl, beat the butter with cane sugar, half of the vanilla sugar, cinnamon and salt until frothy. Crumble in the marzipan and beat until combined. Crack in the eggs, one by one, and mix well between each addition. Stir in the milk and amaretto at low speed and then add the flour and baking powder. Mix slowly into a smooth batter.

Step 3/3

Pour batter into the baking pan. Arrange the apples in concentric circles on top of the batter. Scatter some sliced almonds on top. Bake at 175°C/345°F for approx. 1 hr. Remove and let cool. In a bowl, whip the heavy cream and the remaining vanilla sugar until stiff. Dust the cake with powdered sugar and serve with the vanilla cream. Enjoy!
  • 200 ml heavy cream
  •  tbsp vanilla sugar
  • sliced almond
  • 1 large bowl
  • fine sieve

Pour batter into the baking pan. Arrange the apples in concentric circles on top of the batter. Scatter some sliced almonds on top. Bake at 175°C/345°F for approx. 1 hr. Remove and let cool. In a bowl, whip the heavy cream and the remaining vanilla sugar until stiff. Dust the cake with powdered sugar and serve with the vanilla cream. Enjoy!