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


  1. 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... 2010-01-25 09:31:32

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... 2010-01-25 17:57:56

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

billymj52 Says... 2010-01-25 21:11:27

not familiar with grams can you convert please.

sugarandslice Says... 2010-01-26 00:26:49

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... 2010-01-27 06:51:07

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... 2010-01-27 21:06:05

thank you anna

arden Says... 2010-03-19 14:18:18

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... 2010-03-25 09:36:38

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... 2010-03-25 09:37:54

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... 2010-03-31 19:06:06

do you use cake flour for this?

SallyBratt Says... 2010-04-18 16:30:38

Nope. AP for all my recipes so far.

AMOVERBY Says... 2010-06-09 06:07:44

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... 2010-07-19 10:48:53

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... 2010-07-21 13:00:04

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

cakemoss Says... 2011-05-27 10:03:24

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... 2011-05-27 10:15:08

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... 2011-08-22 10:08:27

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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