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Almond Cake


  • 1 cup salted butter, softened
  • 1 cup marzipan, softened
  • ½ cup granulated sugar
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • 6 large eggs
  • 1 cup unbleached all purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt

10 inch springform, tube pan or patterned ring mold, buttered and floured.


  • Preheat oven to 350 F.
  • Chop the butter and marzipan to make them easier to break down and put them in a food processor, fitted with the metal blade.
  • Add the sugar and process until combined and smooth.
  • Add almond and vanilla extracts and process again.
  • Add eggs, one time and processing again each time.
  • Add the flour, baking powder and salt and processing yet again.
  • Pour the mixture into the prepared baking pan.
  • Bake for 50 minutes but check after 40.
  • When the cake looks golden and cooked and a cake tester comes out clean, remove from the oven and leave to cool in the pan before turning out.
  • Serve topped with fruit or lemon curd.