Apple and marzipan cake

Total time: 1hr 30m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 349 Kcal, 9g Protein, 36g Carbohydrates, 18g Fat


  • Apple puree
  • 2 tsp lemon juice
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1 tbsp water
  • 2 apples, peeled, cored and cut into pieces (yields approx. 250 g)
  • Cake mixture
  • 80 g sugar
  • 60 g butter, soft
  • 1 pinch salt
  • 3 eggs
  • 100 g marzipan, cut into pieces
  • 1 organic lemon, 1 tbsp of juice set aside, grated zest
  • 200 g shelled ground almonds
  • 150 g white flour
  • 1.5 tsp baking powder
  • Cake
  • 2 apples (approx. 300 g), cored and sliced
  • 50 g marzipan, cut into cubes
  • 1 tbsp sugar
  • 50 g flaked almonds
  • To bake
  • icing sugar to dust
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Apple puree

    Place the apples, water, lemon juice, vanilla pod and seeds in a pan, bring to the boil, reduce the heat, cover and simmer for approx 10 mins. until soft. Remove the vanilla pod, puree the apples, leave to cool.
  • Cake mixture

    Place the butter in a bowl, beat in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the marzipan, lemon zest and apple puree. Mix the almonds, flour and baking powder, add to the bowl and mix, transfer to the prepared tin.
  • Cake

    Mix the apples with the reserved lemon juice, spread on top of the cake. Mix the marzipan, flaked almonds and sugar, spread on top of the cake.
  • To bake

    Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely. Dust the cake with icing sugar.
  • Serve with:

    Whipped cream

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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