Marzipan Cake

Written By Alison Mahan

This dense, nutty cake uses Midtown Mix Almond Cake Mix and features a lightly crisped almond topping and pairs perfectly with tart fruits and berries. Be sure to check out the other delicious recipes for this mix.

Yield: One 8–9" cake (12–16 slices)
Prep time: 15 minutes
Bake time: 45–50 minutes

Supplies & Equipment:

  • 8" or 9" round pan (or 8" x 8" square pan)

  • Parchment paper

  • Medium mixing bowl

  • Whisk

Ingredients:

Cake

  • 3 eggs

  • 1/2 cup olive oil (extra virgin recommended)

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp almond extract

  • 1 (16 oz) Midtown Mix Almond Cake Mix

Topping

  • 1 cup sliced almonds

  • 1 cup powdered sugar, divided in half

Preparation:

Step 1 — Prep the Pan
Preheat oven to 325°F. Line the bottom of the pan with parchment and lightly grease the sides with oil.

Step 2 — Mix Wet Ingredients
In a medium bowl, whisk together eggs, olive oil, vanilla extract, cinnamon, and almond extract until smooth.

Step 3 — Make the Batter
Add the cake mix and whisk until fully combined. Pour batter into the prepared pan.

Step 4 — Bake the Cake
Bake for 45–50 minutes, until the center is set and the cake pulls slightly from the edges. Leave the oven on to toast almonds.

Step 5 — Turn out Cake
Cool cake in the pan for 10 minutes. Run a knife along the sides, then transfer to a wire rack to cool completely.

Step 6 — Toast Almonds
Spread sliced almonds on a baking sheet and toast in heated oven for about 4 minutes, until just beginning to turn golden but not brown.

Step 7 — Make Glaze and Assemble
Whisk half of the powdered sugar with water, adding 1 teaspoon at a time, until thick and pourable (the consistency of school glue). If too thin, add more powdered sugar. Fold in toasted almonds and spread over the cooled cake.

Make a second batch of glaze with the remaining powdered sugar and pour over the spread almonds to “glue” them to the cake.

Step 8 — Optional Fruit Coulis
In a saucepan, combine fruit, water, and sugar. Cook over medium heat until slightly reduced, about 15 to 20 minutes, breaking up fruit as desired. Let cool before serving on each slice of cake.

Tips & Serving Ideas:

  • Pairs beautifully with whipped cream or crème fraîche

  • Flavor deepens after a few hours, making it a great make-ahead option

  • Use a flavorful olive oil for best results

Alison Mahan
Next

Ginger-Pear Upside Down Cake