These delicious individual marzipan cakes are thanks to my friend Lisa, who made them recently using a Nigella Lawson recipe for a full size marzipan cake. Lisa decided to pour the batter into a muffin mould to make individual cakes instead of one large cake, which appealed to me hugely. I took note of her feedback that the Nigella recipe produces a really wet and sloppy batter and we reduced the number of eggs by a third. The adjusted batter was perfect.
The resulting mini cakes were utterly delicious, with a beautiful even texture.
They are very easy to make, since all the ingredients are simply combined using a food processor. They store well in an airtight box for a few days so they are a great choice when you need a quick make-ahead recipe for sweet treats.
And the marzipan makes them particularly seasonal for both Easter and Christmas, though of course, you can enjoy them all year round!
Individual Marzipan Cakes
Adapted from a Nigella Lawson recipe
Makes 4-6 depending on your moulds
- 125 g unsalted butter
- 125 g marzipan (almond paste)
- 75 g caster sugar
- 2-3 drops almond extract
- 2-3 drops vanilla extract
- 2 large eggs
- 75 g self-raising flour
Preheat the oven to 160C (fan).
Liberally butter and flour the muffin mould and set to one side.
Cube the butter and marzipan, and either leave out of the fridge for an hour or use the microwave to soften a little.
Place the butter, marzipan and caster sugar into a food processor (with the blade attachment) and process until smooth.
Add the almond and vanilla extracts 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 the muffin mould. We have a bendy rubber spatula that is perfect for making sure that 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 her full size marzipan cake with raspberries, pureed or stewed apples or creme fraiche and toasted flaked almonds but we thought these little versions were wonderful plain too.