Marzipan Cake with Chocolate Chips

This quick and simple marzipan cake with chocolate chips is made using oil so it's light and fluffy and incredibly easy to make.  Finish off with a dusting of powdered sugar and enjoy.  It tastes so good you'll want another slice!

In traditional recipes marzipan, which is essentially almond paste and sugar, tends to be used to create a smooth layer of icing encasing the entire cake.  This type of cake requires a large amount of marzipan which can be a little overpowering even for marzipan fans.

Why you will love this marzipan cake

This simple marzipan cake shows a somewhat unconventional way of using marzipan in baking. But if like me you love this ingredient I am confident you will love this cake. 

• Because the marzipan is added right into the batter this cake is bursting with delicious marzipan flavour even though it contains a fraction of this ingredient used in traditional cakes. 
• Because marzipan is very sweet you won't need to add very much sugar.
• I used oil which produces light and fluffy bakes without the need to use an electric mixer.  A bowl and whisk will do.
• I also used buttermilk for added moisture and light texture.  Check out also my chocolate banana cake with buttermilk.
• Marzipan and chocolate make a delicious pairing.
• In order to keep the focus on the marzipan, which is in the cake itself, a simple dusting of powdered sugar will suffice as decoration. 

You might also like lemon marzipan muffins. 

Ingredients

Preparation time is very quick and the only ingredient that requires a little more attention is the marzipan. You need to chop it into chunks a little bigger than your chocolate chunks (see photo below).  All the other ingredients are straightforward. 

Step-by-step recipe instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with parchment paper, lock the sides, lightly grease with oil and dust with flour turning around to coat evenly. Shake out excess flour and set the pan aside.

1.In a bowl combine the flour, baking powder and soda, sugar and salt and stir thoroughly using a whisk. Stir in the marzipan chunks and chocolate chunks ensuring the marzipan pieces are coated evenly. Separate them with your fingertips if needed.

2. In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.

3. Pour into the dry mixture and stir just to combine. The batter will be thick.

4. Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon.

5. Bake in the centre of the oven for 40-45 minutes or until golden brown.

6. Remove from the oven and set aside for 15 minutes. Remove the side and leave to cool completely before decorating with the powdered sugar and cutting.

You might also like this easy almond redcurrant cake.

Expert Tips and FAQs

• I used natural marzipan (store bought) but you can use a coloured variety if you like. 
• Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
• Do NOT overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
• Cool the cake completely before decorating with the powdered sugar and cutting. It might be a little crumbly if you cut it warm.
• Keep covered in a cool place for up to 3 days. 
• Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.

You might also like

• Healthy Fruit Cake Tray Bake with Nuts
• Rooibos Tea Loaf Cake
• Simple Chocolate Coconut Cake (Dairy Free, Healthy)
• Pumpkin Cake with Dark Chocolate Drizzle

Check out also this collection of 27 everyday healthy cacao recipes.

Keep in touch

Have you made this recipe? How did it turn out for you? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Marzipan Cake with Chocolate Chips

This quick and simple marzipan cake with chocolate chips is made using oil so it's light and fluffy and incredibly easy to make.  Finish off with a dusting of powdered sugar and enjoy.  It tastes so good you'll want another slice!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Low fat

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 10 portions

Calories: 363kcal

Author: Monika Dabrowski

Equipment

• 20 cm (8 inch) spring form pan

Ingredients

• 130 g marzipan chopped into small chunks
• 250 g flour (2 cups)
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/6 tsp fine sea salt
• 90 g sugar (0.45 cups)
• 100 g dark chocolate chunks or chocolate chips
• 110 ml vegetable oil
• 2 large eggs
• 150 ml buttermilk
• 60 ml milk
• 1 tsp almond extract
• Powdered sugar/icing sugar for dusting

Metric - US Customary

Instructions

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with parchment paper, lock the sides, lightly grease with oil and dust with flour (approx. 1 teaspoon) turning around to coat evenly. Shake out excess flour and set the pan aside.
• In a bowl combine the flour, baking powder and soda, sugar and salt and stir thoroughly using a whisk.
• Stir in the marzipan chunks and chocolate chunks ensuring the marzipan pieces are coated evenly. Separate them with your fingertips if needed.
• In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.
• Pour into the dry mixture and stir just to combine. The batter will be thick.
• Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon. Bake in the centre of the oven for 40-45 minutes or until golden brown.
• Remove from the oven and set aside for 15 minutes. Remove the side and leave to cool completely before decorating with the powdered sugar and cutting.

Notes

• I used natural marzipan (store bought) but you can use a coloured variety if you like. 
• Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
• Do NOT overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
• Cool the cake completely before decorating with the powdered sugar and cutting. It might be a little crumbly if you cut it warm.
• Keep covered in a cool place for up to 3 days. 
• Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 42g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 35mg | Sodium: 114mg | Potassium: 268mg | Fiber: 1g | Sugar: 19g | Vitamin A: 84IU | Calcium: 115mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!