This is my favourite cakes of all the ones I got from school. The flavour surprised me because I didn’t think I would like almond cake at all. Now I love it!


  • 250g soft unsalted butter
  • 250g marzipan (almond paste)
  • 150g sugar
  • 1/4 tsp vanilla
  • 6 lg eggs
  • 150g sifted all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup ground almonds


    Chop the butter and marzipan. Mix the butter, marzipan and sugar in the stand mixer till smooth.
    Add vanilla.
    Add eggs one by one, mixing until well incorporated.
    Scrape down sides of the mixing bowl.
    Combine dry ingredients and sift.
    Add flour and mix until well combined.
    Pour batter into prepared pans and bake at 325F until golden brown and a tooth pick inserted comes out clean.
    Yields one 9″ round 2″ high cake


Sugarbutter Says... 25 Jan 2010 , 9:31am

This an excellent cake. I have a slighty different recipe which I made for a small party. Others were bringing chocolate dessert pastries. The young men in the group (who brought chips and pretzels) found it and ate it all. Then they asked for more. We all had a good laugh and referred them to the delicious chocolate goodies which also disappeared in a few minutes.

anthropia Says... 25 Jan 2010 , 5:57pm

Sounds delicious. Do you use any icing on this cake?

billymj52 Says... 25 Jan 2010 , 9:11pm

not familiar with grams can you convert please.

sugarandslice Says... 26 Jan 2010 , 12:26am

Hi, looks like a great recipe. I can't wait to get some marzipan to try it. Is it firm/dense enough to carve?

billymj52 try this site for converting recipes:

LuvLyrics Says... 27 Jan 2010 , 6:51am

HI Bily, to comvert from grams to oz,.... 1 oz = 28.35grams, so you will take the grams divide it by 28-35 and that will give you oz. I personally like grams for baking b/c I thinks it's more acurate and it consistency in quality... here is an example for the calculations.. 250/28.35=8.8 oz of butter..


billymj52 Says... 27 Jan 2010 , 9:06pm

thank you anna

arden Says... 19 Mar 2010 , 2:18pm

could someone convert this to cups for me I tried another recipe like this and it came out terrible. Thanks for the help

SallyBratt Says... 25 Mar 2010 , 9:36am

I often use either chocolate ganache or chocolate/Kaluha buttercream with the almond cake and both go very well with it.

Yes, it is dense enough to cut for a shaped cake. I used it in both my fish cake and my mannequin bust cake.

Here's a link to an online measurement converter. I don't have time to do all the conversions and post them but this will help you do it yourself. I always use a scale for all my baking and prefer using weights than's more accurate.

SallyBratt Says... 25 Mar 2010 , 9:37am

btw...most scales will have grams and ounces. It's a very good investment to have one as a lot of recipes are in weights.

pastelera911 Says... 31 Mar 2010 , 7:06pm

do you use cake flour for this?

SallyBratt Says... 18 Apr 2010 , 4:30pm

Nope. AP for all my recipes so far.

AMOVERBY Says... 9 Jun 2010 , 6:07am

U said you use a chocolate/kaluha buttercream with this cake. it sounds delicious. Do you have a recipe you could share? Can't wait to try it.

poohjnky2 Says... 19 Jul 2010 , 10:48am

This sounds delicious. Can I please get the recipe for the chocolate/kaluha buttercream also. Thanks for taking the time to share this with us.

singleagain Says... 21 Jul 2010 , 1:00pm

It says "1- 9"x2" layer cake", is this only 1 layer cake??? thanks

cakemoss Says... 27 May 2011 , 10:03am

Trying it now! It's in the oven! Plus I put a little of the batter in cup cases to see if it works for cup cakes! Fingers crossed lol

cakemoss Says... 27 May 2011 , 10:15am

OMG! Devine cup cakes! Especially warm- couldn't wait to ice them 2 out of 3 eaten! This cake is gonna be delicious!!!

moefefa Says... 22 Aug 2011 , 10:08am

I would highly recomend buying a digital scale if you like to bake. Weighing ingredients is extremely quick and effecient, less mess and leads to very consistent results. Trust me, once you use one you will never go back! You will have an easy time doubling, tripling and quadrupling recipes as well!. This is how professional bakers do it!

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