Marzipan Cake

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 Marzipan Cake—Gateau d’Amande

This dense, moist cake was inspired by the “Calissons d’Aix,” a fifteenth-century confection made in Aix-en-Provence and traditionally served three times a year—on Christmas, Easter, and September 1 (in honor of Saint Giles, a renowned hermit-monk who founded a monastery in Provence during the eighth century). To ensure a moist, chewy consistency, remove the cake from the oven when golden brown and glaze it while still warm.

Marzipan Cake
Recipe type: Dessert
Cuisine: Provencal
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 7 ounces almond paste
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 cup ground almonds
  • 2 eggs
  • ¼ teaspoon pure almond extract
  • 1 cup unbleached white or pastry flour
  • 1 teaspoon baking powder
  • 2 tablespoons water
  • ¼ cup apricot conserves
  1. Preheat the oven to 350.
  2. Butter and flour a 9-inch cake pan.
  3. Cream together the almond paste, butter, and sugar.
  4. Mix in the ground almonds.
  5. In a small bowl, beat the eggs lightly with the almond extract and add them to the creamed mixture.
  6. Combine the flour and baking powder and stir them into the liquid ingredients.
  7. Mix together in as few strokes as possible.
  8. Pour the batter into the cake pan and bake for 20 to 25 minutes.
  9. Do not over-bake; the cake should be fairly dense, very moist, and golden brown on top.
  10. In a small saucepan, stir the water into the conserves and gently heat until it's thin enough to easily brush on the top of the warm cake.
  11. Variation: Omit the apricot glaze and serve with Raspberry Sauce