Mary Berry Marzipan Cake Recipe

This moist, almond-infused Mary Berry Marzipan Cake is made with ground almonds, golden marzipan, and apricot jam, ready in just over an hour. Slicing through the sponge reveals a hidden, melted layer of sweet marzipan that keeps the center incredibly soft. I always look forward to serving this alongside a strong pot of tea.

Why This Classic Works

I used to think adding marzipan inside a cake would make it heavy and dense. Instead, it melts slightly during baking and creates a beautifully soft center.

Using ground almonds in the batter keeps the crumb tender for days. I learned that brushing warm apricot jam helps the top layer of marzipan stick perfectly.

Mary Berry Marzipan Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 50g ground almonds
• 1 tsp almond extract
• 400g golden marzipan
• 3 tbsp apricot jam

How To Make Mary Berry Marzipan Cake

1. Prep the tins: Preheat your oven to 160°C fan and line a deep 20cm round cake tin with baking parchment.
2. Mix the batter: Beat the butter, sugar, eggs, flour, ground almonds, and almond extract in a large bowl until smooth.
3. Layer the cake: Spoon half the mixture into the tin and level it out with a spatula.
4. Add the marzipan: Roll out one-third of the marzipan into a circle and place it over the batter in the tin.
5. Bake the sponge: Top with the remaining batter and bake for 45 to 55 minutes until a skewer comes out clean.
6. Decorate the top: Once cooled, brush the top with warmed apricot jam and cover with the remaining rolled-out marzipan.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the cake batter to curdle when mixing.
• Watch the bake time: Ovens vary, so check the cake five minutes before the timer goes off to avoid drying it out.
• Warm the jam: Heating the apricot jam makes it much easier to spread thinly and prevents tearing the sponge.

What To Serve With Marzipan Cake

This rich cake pairs beautifully with a dollop of clotted cream or a simple drizzle of double cream. A hot pot of Earl Grey tea cuts through the sweetness of the almond paste perfectly.

How To Store

Keep the cake in an airtight container at room temperature for up to five days. The marzipan actually helps it stay moist longer. You can freeze the un-iced sponge for up to three months.

FAQs

Can I use white marzipan instead of golden?

Yes, white marzipan works exactly the same way. Golden marzipan just provides a richer colour for the final decoration.

Why did my cake sink in the middle?

Opening the oven door too early can cause a sudden drop in temperature. Always wait until at least three-quarters of the baking time has passed.

Do I have to include the middle layer of marzipan?

You can skip it if you prefer a standard almond sponge. However, that hidden layer is what makes the texture so special.

Nutrition

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 62g
• Protein: 6g

Try More Recipes:

• Mary Berry Mars Bar Cake Recipe
• Mary Berry Marmalade Cake Recipe
• Mary Berry Light Fruit Cake Recipe