Marzipan and Macaroon Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      30 min

Appears in

By Geraldene Holt

Published 2011

  • About

Strictly for almond lovers and popular with my French friends. Adapted from my English Almond Cake but enriched with a layer of marzipan and crisp almond meringue.


  • 120 g / 4 oz butter
  • 90 g / 3


Cream the butter with the caster sugar until light and fluffy. Beat in the egg, egg yolk and milk with the almond essence. Fold in the sieved flour and the ground almonds. Spoon into the prepared cake tin and smooth level.

Roll out the marzipan to fit the cake tin and place gently on top of the mixture. Measure 1