Description
This Magic Two-Ingredient Marzipan Cake is a delightfully simple and moist dessert made primarily from eggs and marzipan. It’s fluffy, quick to prepare, and offers a naturally sweet flavor. Perfect for those who enjoy almond-based treats, and can easily be adapted for low carb and sugar-free diets by using homemade marzipan.
Ingredients
Scale
Ingredients
- 4 large eggs
- 250 grams (1 cup) marzipan
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 340°F (170°C). Line the bottom of an 8-inch (20 cm) springform pan with baking paper and lightly grease the sides to prevent sticking.
- Prepare Marzipan: Cut the marzipan into small pieces and gently warm them, such as in a microwave for a few seconds, to soften. Alternatively, grate the marzipan while it’s still very cold for easier integration.
- Beat Eggs and Marzipan: Using a stand mixer, beat the eggs for several minutes until they become very foamy and airy. Gradually add the softened marzipan pieces while continuing to mix. The mixture should stay fluffy and smooth without deflating.
- Pour and Bake: Pour the batter into the prepared springform pan. Bake at 340°F (170°C) for 15 minutes. Then reduce the oven temperature to 250°F (120°C) and continue baking for an additional 30 minutes. If the cake begins to brown too much near the end, loosely cover it with foil to prevent burning.
- Check and Cool: The cake is done when it feels firm to the touch but still moist inside—avoid overbaking to preserve its softness. Remove from the oven and allow it to cool completely before slicing and serving.
Notes
- For a low carb and sugar-free version, replace the regular marzipan with homemade, sugar-free marzipan.
- This cake tastes perfect on its own but can be enhanced with chocolate icing, a dusting of powdered sugar, or flaked almonds for decoration.