Marzipan Bundt cake is a real treat for marzipan lovers. An incredibly moist, nutty cake with so much marzipan! If I tell you that it is absolutely delicious, that would not be an exaggeration… It is well worth baking!
In this recipe, I used exactly the same Bundt tin as shown in the photograph, with the dimensions provided there:
Ingredients for the marzipan Bundt cake:
- 150 g marzipan
- 150 g ground walnuts or pecans
- 3 large eggs, whites and yolks separated
- 100 g vanilla caster sugar
- 100 g plain flour
- 2 teaspoons mixed spice
- 200 g double cream
- 2 teaspoons baking powder
All ingredients should be at room temperature, except for the marzipan. Grate the marzipan using the finest side of a grater – it grates best when chilled.
Place the egg whites into the bowl of a stand mixer and whisk until stiff peaks form. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, continuing to whisk. Add the egg yolks and whisk until combined. Mix the sifted plain flour with the ground nuts, sifted baking powder, mixed spice and grated marzipan (taking care that it does not clump together again). Gently fold into the whipped egg mixture. Finally, add the double cream and fold in with a spatula.
Grease and flour a Bundt tin with a central tube – my tin and its dimensions are shown in the photograph above the introduction. Pour the batter into the tin and level the surface.
Bake for approximately 50 minutes at 175ºC or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin – the cake will be very delicate while warm. Once cooled, remove from the tin and decorate as desired.
Enjoy!
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