Apple Marzipan Cake

Based on 30 ratings

Juliane Meyer

Contributor

“This apple cake tastes best with fresh apples from the garden or farmer's market. To dial up the marizpan flavor, you can also add an extra 100g / 3.5 oz between the cake batter and the apple layer before it goes in the oven. Delicious!”

Difficulty

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

Ingredients

Pieces:-8+
apples
180 g marzipan
3 tbsp lemon juice
200 g unsalted 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 tsp baking powder
200 ml heavy cream
sliced almonds
unsalted butter (for greasing)
flour (for greasing)
Metric
Imperial

Utensils

  • oven
  • paring knife
  • baking pan
  • 2 bowls (large)
  • 1 hand mixer with beaters
  • fine sieve

Nutrition per serving

Cal
589
Protein
13 g
Fat
43 g
Carb
55 g
  • 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.
    • apples
    • 3 tbsp lemon juice
    • unsalted 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 g unsalted butter
    • 80 g raw sugar
    • 1½ tbsp vanilla sugar
    • ⅓ tsp salt
    • 180 g marzipan
    • eggs
    • 50 ml whole milk
    • 70 ml amaretto
    • 250 g flour
    • 2½ tsp baking powder
    • 1 bowl (large)
    • 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
    • 1½ tbsp vanilla sugar
    • sliced almonds
    • 1 bowl (large)
    • 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!