German apple and marzipan cake is wonderfully fragrant, soft, moist and packed with apples. It’s perfect for autumn afternoons, served with a cup of tea or as a comforting dessert. The recipe uses marzipan (you can make your own or use shop-bought), which is creamed with butter before adding the remaining ingredients and, of course, plenty of apples. It works best with slightly tart apples, as marzipan is quite sweet. Interestingly, there’s no cinnamon in this cake — unusual for an apple bake — although true cinnamon lovers can certainly add a pinch if they wish ;).
Ingredients for the German apple and marzipan cake:
- 800 g apples
- freshly squeezed juice of 1 small lemon
- 200 g marzipan
- a pinch of salt
- 200 g butter, melted and cooled
- 130 g caster sugar
- 1 teaspoon almond extract
- 4 medium eggs
- 150 g plain flour
- 85 g potato starch
- 2 teaspoons baking powder
- 75 g apricot jam (smooth)
All ingredients should be at room temperature.
Peel and core the apples. Dice half of them and slice the remaining half into thin pieces, placing them in separate bowls. Toss both portions with lemon juice to prevent browning.
Grate the marzipan on the coarse side of a grater into a mixing bowl. Add the salt and melted butter, then beat until smooth and paste-like. Add the sugar and almond extract, mixing well. Add the eggs one at a time, beating for about 30 seconds after each addition. Sift in the flour, potato starch and baking powder, then gently fold together until just combined. Fold in the diced apples.
Line a 25 cm round tin with baking parchment. Transfer the batter into the tin and level the surface. Arrange the sliced apples on top.
Bake at 175°C for about 50–60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and, while still hot, brush the top with apricot jam. Leave to cool completely.
Note: The apple slices on top may sink slightly into the cake during baking. To prevent this, you can arrange them on top after about 20 minutes of baking.
Enjoy!
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