It was only last year when I began to love marzipan. I think I finally found out that it’s really delicious when I tasted marzipan that was really good quality, what made its almond-y taste come out.
Since I learned to love this wonderful almond candy, I like to add it to all kinds of recipes I make, and combine it with different flavors and ingredients. This marzipan apricot cake is moist and rich and topped with lots of beautiful apricots that add some sweetness and juiciness. It is soft, homely, easy to prepare and just perfect for summer days.
Marzipan Apricot Cake
For the apricot cake:
- 100 grams (1/2 cup) soft butter
- 200 grams (1 cup) sugar
- 150 grams raw marzipan cut into small pieces
- Pinch of salt
- 1 tsp. vanilla extract
- 2 large eggs
- 200 ml. (1 cup) sour cream
- 210 grams (1 1/2 cups) all-purpose flour
- 75 grams (3/4 cup) almond meal
- 10 grams (2 tsp.) baking powder
- 30 small apricots cut into halves
- Sugar powder for serving
Preheat oven to 170c degrees and grease the pan.
In a mixer bowl with a paddle attachment, place butter, sugar, marzipan, salt and vanilla and mix at high speed until a uniform mixture is formed.
Add the eggs one by one, mixing between additions, until incorporated.
Add sour cream and mix until smooth.
Add flour, almond meal and baking powder and mix only until you get a uniform mixture.
Pour the mixture into the pan and straighten the top with a spatula.
Arrange apricot halves densely at the top of the cake.
Bake the cake for 50-70 minutes or until the cake is golden and set.
Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the cake in a closed container for up to 5 days.
- It is recommended to serve the cake warm or at room temperature.
- You can use plums, nectarines or peaches instead of apricots.
- Instead of ground almonds, ground coconut can be used to diversify flavors.
- It is recommended to use high-quality marzipan.