This elegant almond cake is rich, moist, and delicately sweet thanks to marzipan and almond flour. Finished with a bright berry sauce and fresh fruit, it’s simple enough for a weekend bake yet beautiful enough for guests.
🛒 Ingredients
Cake
- ⅔ cup sugar
- ½ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs, separated
- 1 stick (½ cup) butter, softened
- 8 oz marzipan, chopped
- ½ tsp vanilla extract
Berry Sauce & Topping
- 12 oz unsweetened frozen berries (raspberries work beautifully)
- ¼ cup sugar
- 2 tbsp fresh lemon juice
- Fresh berries (for garnish)
👩🍳 Preparation
Step 1: Prepare the Pan & Dry Ingredients
- Preheat oven to 350°F (175°C).
- Butter a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together sugar, almond flour, baking powder, and salt.
Step 2: Whip Egg Whites & Cream Butter
- In a large bowl, beat the egg whites on high speed until soft peaks form. Set aside.
- In another bowl (or clean the same one), beat the butter until fluffy.
- Gradually add the marzipan, beating well after each addition until smooth and creamy.
Step 3: Make the Berry Sauce
- Blend frozen berries, sugar, and lemon juice until smooth.
- Strain through a fine-mesh sieve to remove seeds.
- Cover and refrigerate until ready to serve.
Step 4: Finish the Batter
- With the mixer on medium speed, gradually add the dry ingredients to the butter–marzipan mixture.
- Add the egg yolks, mixing until smooth. Stir in vanilla extract.
- Gently fold in the egg whites in three additions, being careful not to deflate the batter.
Step 5: Bake
- Transfer batter to the prepared pan and smooth the top.
- Bake for 25–30 minutes, until the top is lightly golden and a toothpick comes out clean.
Step 6: Cool & Serve
- Cool in the pan for 5 minutes, then run a knife around the edge, invert, and remove parchment.
- Cool completely on a wire rack.
- Serve topped with berry sauce and fresh berries (optional: peach or cherry slices).
💡 Tips & Variations
- Extra almond flavor: Add ¼ tsp almond extract.
- Gluten-free: Naturally gluten-free thanks to almond flour.
- Make ahead: Cake keeps well in an airtight container at room temperature for up to 2 days.
- Presentation: Dust lightly with powdered sugar before serving.
Enjoy! This marzipan almond cake is tender, fragrant, and perfectly balanced with the brightness of berries—an effortless showstopper for any occasion. 🍓✨
