Over the years, I have found marzipan to be a very divisive thing – it seems to be one of those contentious ‘love it or hate it’ ingredients. Luckily enough, this cake provides a happy middle ground if the jury’s out; since the marzipan is grated (and then melted) into the batter, it lends a very subtle almond flavour to the cake without being overly sweet or cloying. Plus, the marzipan gives this cake a hint of festive potential (even if you’re not ready to fully commit to Christmas quite yet).

The recipe for this apfel-marzipan kuchen (apple and marzipan cake) is slightly adapted from one from Food52 – as soon as I saw it on their Instagram in 2016, I knew I had to make it, and I’ve made it every year since. It so reminds me of the sort of cake you’d see on the side in an Alpine Swiss or Austrian restaurant. The crumb is wonderfully tender and rich, and it keeps incredibly well thanks to the moisture from the apples. This is lovely on its own with a cup of tea, but is equally delicious served warm as a pudding with some ice cream or custard.

  • 6 medium dessert apples (about 800 grams)
  • 200g good quality marzipan
  • 1/4 teaspoon salt
  • 200g unsalted butter, melted and cooled, plus more for the pan
  • 150g caster sugar
  • 1tsp vanilla extract
  • 4 large, free-range eggs
  • 150g plain flour (I used Doves Farm GF)
  • 85g corn flour
  • 2tsp baking powder
  • 75g apricot jam
  1. Preheat the oven to 180°C. Grease and line a 9-inch/23cm springform pan with greaseproof paper.
  2. Peel, halve, and core 3 of the apples, and cut each half into 6 even slices. Set aside.
  3. Peel, halve, and core the remaining apples, and then cut into 1/3-inch/8mm dice. Set aside.
  4. Grate the marzipan and place it in the bowl of a stand mixer fitted with the flat beater attachment (you can also use a handheld electric whisk). Add the salt and melted butter; beat for 1 to 2 minutes, until smooth. Then beat in the sugar and vanilla extract. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Beat into the almond batter, and then fold in the diced apples. Scrape the batter into the prepared pan and smooth the top. Distribute the sliced apples decoratively in concentric rings on the top of the cake. Then, using the flat of your hand, very gently push the apples into the batter; they should not be submerged, but rather lightly anchored.
  6. Place the pan in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a rack to cool.
  7. Immediately heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake. Let cool completely before removing the springform ring. The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.