Simple recipes are usually the best recipes. We at Scrumdiddlyumptious are convinced of this. Our two-ingredient marzipan cake is further proof. It’s moist without added creams, and light and airy without any baking powder or yeast. Plus, it’s in the oven in just ten minutes. Want to know how it works? We’ll show you how!
Quick Two-Ingredient Marzipan Cake: Here’s How To Do It
Let’s begin with a bit of history. Marzipan is a confection with a long history. It is said to have originated in Persia, modern-day Iran. Already by the Middle Ages, it had found its way Europe via Spain. There and then it quickly gained popularity in aristocratic circles. From there, it’s remained a beloved dessert in both Europe and the Middle East.
Though marzipan hasn’t quite reached the same heights in North America, we suggest that you look into the hype. We have to admit, this little sweetie can be quite controversial. It has a unique texture and a strong almond flavor. Those who don’t care for it, do so passionately, but likewise, those who like it, love it. Why not use this simple cake as a playground?
After all, our two-ingredient marzipan cake is probably the easiest cake in the world. You don’t need anything other than marzipan and eggs, and it’s quick to make. Plus, it’s ready in just a few steps! Start by crumbling the marzipan and then gradually add the eggs. No separating, no whipping egg whites, just stirring. And yet, the result is a light, moist cake that will delight everyone at the table.
For a successful preparation of the two-ingredient marzipan cake, it’s important that you crumble the marzipan very finely. Interestingly, there are a few ways to do so. This works either by warming it up a bit in the microwave and pureeing it with an immersion blender or by grating very cold marzipan.
To be able to grate the marzipan, you’ll need to freeze it for half an hour before using it. What can we say! This treat exists in extreams. Whichever way you take, breaking up the marzipan is what allows it to mix better with the eggs. This is the real secret to giving this cake its signature fluffiness. Once ready, your two-ingredient marzipan cake should resemble a sponge cake. That’s how airy it should be. You can serve it as so or sprinkle it with some powdered sugar. Whole almonds or chocolate chips will also look, and taste, good with this simple yet intense treat.
Looking for more easy cake recipes? We’ve got you covered with our banana cream cake, mini mint chocolate cheesecake, and carrot cake with apples & nuts recipes. Happy baking!
Two-Ingredient Marzipan Cake
Equipment
- 1 9-inch springform pan
Ingredients
- 1⅓ cups marzipan
- 7 eggs
Instructions
- Chill the marzipan and grate it coarsely. Alternatively, warm it slightly and puree it.
- Beat the eggs for a few minutes until very frothy. Gradually add the marzipan, making sure the batter remains fluffy.
- Pour the batter into the springform pan and bake for 15 minutes at 325°F. Reduce the heat to 250°F and bake for another 30 minutes. If it browns too quickly, cover it with aluminum foil. Be sure to test the center with a toothpick. If it comes out clean, the cake is done.