Marzipan Marble Cake

Marzipan Marble Cake
2 h. 30 min.


for 1 Bundt pan
100 grams Dark chocolate
200 grams Marzipan
125 grams Powdered sugar
300 grams soft Butter
6 Eggs
1 packet Vanilla sugar
2 teaspoons grated Orange peel
100 grams Creme fraiche cheese
1 pinch Salt
100 grams Cornstarch
200 grams Pastry flour
1 packet Baking powder
2 tablespoons Cocoa powder
2 centiliters Amaretto
80 grams ground almonds
Butter (for the mold)
Breadcrumbs (for the mold)
For the icing
25 grams coconut oil
1 ½ tablespoons Cocoa powder
200 grams Powdered sugar
4 centiliters Amaretto
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Preparation steps

Step 1/6

Finely chop chocolate. Knead marzipan with 1 tablespoon powdered sugar then finely chop.

Step 2/6

Beat butter until creamy. Gradually add marzipan and stir until creamy. Separate the eggs. Whisk egg yolks, remaining powdered sugar, vanilla sugar and orange zest into the marzipan mixture then stir in crème fraîche.

Step 3/6

Whip egg whites until stiff with salt. Sift cornstarch over egg whites and fold in. Fold into the marzipan mixture. Combine flour with baking powder and fold in.

Step 4/6

Divide batter into two bowls. Add grated chocolate, cocoa powder and Amaretto to one bowl. Add ground almonds to the other bowl. 

Step 5/6

Grease a wreath Bundt pan and dust with breadcrumbs. Add batter to pan, alternating colors, then drag a fork through the batter to make a marble pattern.

Step 6/6

Bake in a preheated oven (180°C) (approximately 350°F) for about 60-70 minutes, until a skewer inserted in the center comes out clean. Remove from oven and let cool.

For the icing: Melt coconut oil in a pot. Mix in cocoa powder, powdered sugar and Amaretto. Spread the icing over the cake and allow to dry.