Individual Marzipan Cakes | All About the Almond

During the long Easter weekend, my friend Lisa made almond cake, using a Nigella Lawson recipe featuring marzipan as a key ingredient. How fabulous does that sound? She cunningly poured the batter into a muffin mould to make individual cakes instead of one large cake.

I loved both the sound of the recipe and Lisa’s idea for miniature cakes, so on Easter Sunday, Pete and I followed suit.

We decided to halve the amounts. I also took note of Lisa’s feedback that the recipe produces a really wet and sloppy batter and we reduced the eggs by a third. The batter was perfect.

The resulting cakes were utterly delicious, with a beautiful even texture. They were also very easy to make, since all the ingredients are simply combined using a food processor. They stored well in an airtight box for a few days so they would be a great choice when you need a quick make-ahead recipe for sweet treats.

IMG_20140420_121428 Individual Marzipan Cakes
IMG_20140420_135215 IMG_20140421_181042

Individual Marzipan Cakes

Adapted from a Nigella Lawson recipe
Makes 4-6 depending on your moulds

Ingredients
125 grams unsalted butter
125 grams marzipan (almond paste)
75 grams caster sugar
2-3 drops teaspoon almond extract
2-3 drops of vanilla extract
2 large eggs
75 grams self-raising flour

Method

  • Preheat oven to 160°C (fan).
  • Liberally butter and flour the muffin mould and set to one side.
  • Cube the butter and marzipan, and either leave out of fridge for an hour or use the microwave to soften a little.
  • Place butter, marzipan and caster sugar into a food processor (with the blade attachment) and process until smooth.
  • Add the almond extract and vanilla bean paste and blitz again, briefly.
  • Add the eggs and process until properly combined.
  • Add the flour and process again until you have a smooth cake batter.
  • Pour batter into muffin mould. We have a bendy rubber spatula that is perfect for making sure no batter is wasted.
  • Bake for half an hour, but start checking after 25 minutes. When the cake looks golden and cooked, check using a fine skewer. If it comes out cleanish, remove from the oven and leave to cool in the tin before turning out and cooling further on a wire rack.

The cakes are tasty served straight away, but develop an added moistness after a day and store well for up to a week.

Nigella suggests serving with raspberries, pureed or stewed apples or creme fraiche and toasted flaked almonds but we thought they were wonderful just as they were.

 

Also, please join me in wishing my lovely Pete and the gorgeous Lisa a very happy birthday, today!

Please leave a comment - I love hearing from you!
26 Comments to "Individual Marzipan Cakes | All About the Almond"

  1. Cat Black

    I love that recipe of Nigella’s and make it often. It is one of those that works for loads of occasions, tea, pudding, breakfast! Great idea to make it as individuals. I will try that now too. xx

    Reply
  2. cookwitch

    I could just have eaten the batter all on its own. Gorgeous stuff.

    Reply
  3. Corina

    The little cakes look so well risen. I really like marzipan but usually only but it to decorate the Christmas cake!

    Reply
    kaveyeats

    They rose beautifully and the texture was so even and perfect throughout.

    Reply
  4. Diana

    Thanks Kavey for the halved and adapted recipe. I used your formula to make mini muffins – it yields 32, 1 TBS batter per muffin. I lined the tin with paper cases and sprinkled chopped toasted almonds on the batter before baking. They turned out very lovely!

    Reply
  5. abi

    Amazing cakes! Lovely and moist, perfect for using gluten free flour with so always a winner with me!

    Reply
  6. jen

    I made these yesterday and we loved them, I served them with fresh raspberries and honey greek yoghurt.

    Reply
  7. jen

    I used some as the base for a trifle, with fresh peaches, raspberry jelly, ground almonds stirred into the custard, and whipped cream with a few drops of rosewater, topped with fresh raspberries.
    It was gorgeous.

    Reply
  8. kaveyeats

    Thanks Deena, yes I adore marzipan, and the texture of that finished cake was just so good.

    Reply
  9. earthmaiden

    Finally got round to making these last night, mini-sized ones for a coffee morning today. I would make them in little cases if I made them again, or with circles of baking parchment in the tin. I wasn’t sure about them when they came out of the oven, they seemed a bit sweet and gooey but now that they are over 12 hours old they are totally delicious. I sprinkled them with icing sugar and they were well received. Luckily there are a few left over. Can’t wait to make them again, thanks for getting the recipe right and for sharing!

    Reply
    kaveyeats

    I’m so glad you enjoyed them and that those you shared them with did too! Thank you so much for coming back to let me know!

    Reply

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