Monday, June 11, 2018

Apricot Almond Marzipan Sheet Cake

One of the things I miss most about German supermarkets is how easily one can buy 8oz packages of marzipan in the baking section of just over 1 euro. It saves a lot of time when a baking recipe requires it as an ingredient. 

I tuck several packages into my suitcase when I'm there to bring back to the states. however I have learned that making my own here in the USA is not only simple, it's much more cost-effective. At the bottom of the recipe in this post. I've included a recipe for homemade marzipan.

I have been holding onto a German cake recipe for a marzipan apricot cake with almonds. for months I have been resisting using canned apricot halves so when I saw these fresh apricots in the market, I pounced. 

The cake part of this recipe is extremely crumbly so don't panic. Once you press it into a sheet pan, you cover it with a simple marzipan cream whipped up in a food processor or blender. I scatted blanched almond stick but use any type of chopped almonds or nut variety you favor. 

You will have one half of a fresh apricot left over. Use it as a teaser for the cake by savoring as a treat for yourself while you are waiting for this fantastic cake to come out of the oven or you can scarf it down and then realize too late you should have used it for a prop for the photographs. #liveandlearn

Like most German recipes, this cake is not too sweet. The main part has a custard texture wrapped in a golden crunchy crust studded with marzipan pieces. 

One slice is a perfect companion for an afternoon cup of tea or coffee.

Apricot Almond Marzipan Sheet Cake
Prep Time: 30 minutes
Bake time: 45 minutes
Yield: 16 pieces

For the cake:

  • 2 oz Marzipan (see the recipe for homemade marzipan below)
  • 2 cups flour
  • 3/4 cup cornstarch
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1+1/2 sticks) unsalted butter, room temperature
  • 1 egg yolk
For the topping:
  • 8 fresh apricots
  • 6 oz marzipan
  • 5 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup white granulated sugar
  • 1 cup blanched almond sticks
  • 2 tablespoons apricot jam

  • Grease a 10 x 14 pan with  1" high edge. Line the bottom with baking paper
  • Grate 2 oz of marzipan into a mixing bowl.
  • Add the flour, cornstarch, sugar, salt, butter, and egg yolk.
  • Use the dough hook attachment of your mixer to knead everything until it reaches a crumbly texture. 
  • Press the crumbly mixture out into the prepared pan making sure you cover halfway up the sides of the pan. 
  • Preheat the oven to 350 degrees F.
  • Wash the apricots, pat dry and halve them. 
  • Grate the marzipan and place it in a food processor or blender. Add the eggs, cream, milk and sugar and puree.
  • Pour half the mixture on top of the prepared dough and spread it out evenly.
  • Scatter 7/8 of the cup of almond splinters evenly over the top.
  • Place the apricot halves cut sides up in rows on top of the marzipan cream.
  • Use up the remaining almond sticks by placing them in the middle of each apricot half.
  • Cover everything evenly with the rest of the marzipan cream.
  • Place the pan in the oven and bake for 45 minutes.
  • Remove cake from oven and let cool. 
  • Before serving, heat up the apricot jam and brush it over the top of the cake.

Homemade Marzipan Recipe:


  • 3/4 cup blanched ground almonds**
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rosewater
  • 1 tablespoon egg white
  • Light corn syrup and extra powdered sugar to adjust consistency if needed
** Blanching almonds Instructions below


  • If you are using almond flour, skip the next two steps. 
  • **To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily. 
  • Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste. 
  • Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times. 
  • Add the pure almond extract and the rosewater and pulse until combined. 
  • Add the egg white and pulse until the mixture becomes smooth. 
  • Remove the mixture from the processor. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
  • Wrap tightly in plastic cling film, place in a ziplock bag to store. 

More delicious recipes where apricots are the star:

Chicken in Apricot Thyme Cream Sauce

Apricot Flower Tartlets

Apricot Curd Chocolate Tart With Candied Lime Basil

Apricot Sage Whole Wheat Biscuits

Apricot Marzipan Gugelhupf with Pistachios
Mango Apricot Rum Swirl Cookies

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