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Nigella Marzipan Cake

Nigella Marzipan Cake
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A rich, moist almond cake with a dense, tender crumb and deep marzipan flavor, topped with a glossy apricot glaze and slivered almonds. This elegant dessert balances sweetness with the nutty complexity of almond paste, perfect for afternoon tea or a sophisticated dinner finale.

Ingredients

Scale
  • For the Cake:
  • 1 cup (7 oz / 200g) almond paste, crumbled into small pieces
  • 3/4 cup (5.25 oz / 150g) granulated sugar
  • 1 cup (8 oz / 226g) unsalted butter, softened to room temperature
  • 3 large eggs, at room temperature
  • 1 tsp pure almond extract
  • 1/2 tsp fine sea salt
  • 1 cup (4.25 oz / 120g) all-purpose flour, sifted
  • 1/2 tsp baking powder
  • For the Glaze and Topping:
  • 1/4 cup (2.75 oz / 80g) apricot jam
  • 1 tbsp water
  • 2 tbsp slivered almonds, for garnish

Instructions

  1. Preheat your oven to 325°F / 163°C. Generously grease an 8-inch round cake pan with butter, then line the bottom with a circle of parchment paper. This moderate temperature ensures the cake bakes evenly without over-browning the exterior before the interior is fully set.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the crumbled almond paste and granulated sugar. Mix on medium-low speed for 3-4 minutes until the mixture resembles fine, sandy crumbs. This step is crucial for breaking down the almond paste and distributing its flavor evenly throughout the batter; do not rush it.
  3. Add the softened butter to the almond-sugar mixture. Increase speed to medium and cream together for 4-5 minutes until the mixture is very pale, fluffy, and almost mousse-like. Scrape down the bowl halfway through. Proper creaming incorporates air, which is essential for the cake’s structure since there’s minimal leavening agent.
  4. With the mixer on low, add the eggs one at a time, mixing until each is fully incorporated before adding the next. Add the almond extract and fine sea salt. Mix until just combined, about 30 seconds. Adding eggs slowly prevents the batter from curdling, which would result in a dense, greasy cake.
  5. In a separate small bowl, whisk together the sifted all-purpose flour and baking powder. With the mixer on the lowest speed, gradually add the flour mixture to the wet ingredients. Mix only until the flour disappears and no dry streaks remain, about 30-45 seconds. Overmixing at this stage will develop gluten and make the cake tough.
  6. Transfer the thick, cohesive batter to the prepared cake pan. Use an offset spatula to spread it into an even layer, smoothing the top. Tap the pan firmly on the counter 2-3 times to release any large air bubbles that could create tunnels during baking.
  7. Bake on the center rack for 55-65 minutes. The cake is done when it is deeply golden brown, the top springs back lightly when pressed, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature should reach 210°F / 99°C. The long, slow bake is key for the dense, moist texture.
  8. Let the cake cool in the pan on a wire rack for 20 minutes. Then, run a thin knife around the edges to loosen, invert the cake onto the rack, peel off the parchment paper, and let it cool completely. Cooling in the pan first prevents the delicate crumb from breaking apart.
  9. Prepare the glaze: In a small saucepan, combine the apricot jam and water. Warm over medium-low heat, stirring frequently, until the jam melts into a smooth, liquid glaze, about 3-4 minutes. Strain through a fine-mesh sieve to remove any fruit pieces for a perfectly smooth finish.
  10. Place the completely cooled cake on a serving plate. Using a pastry brush, gently apply the warm apricot glaze over the entire top surface of the cake. The glaze adds a subtle fruity sweetness and a beautiful glossy sheen while sealing in moisture.
  11. Immediately after glazing, sprinkle the slivered almonds evenly over the top of the cake, gently pressing them in so they adhere. Allow the glaze to set for at least 15 minutes before slicing. This final touch adds visual appeal and a delightful crunchy texture contrast.
  12. To serve, use a sharp, thin-bladed knife. Wipe the blade clean with a damp cloth between cuts for neat, clean slices. This cake is best served at room temperature to fully appreciate its rich, moist texture and complex almond flavor.

Notes

Storage: Store the cooled, glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the unglazed, cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature, then glaze before serving. Reheating is not recommended, as it can dry out the delicate crumb.

Nutrition

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Find it online: https://chefnigellarecipes.uk/nigella-marzipan-cake/