The flavors of Apricot and Almond complement each other, so it’s no surprise that an Apricot Marzipan Cake (Aprikosen Marzipan Kuchen) gets gobbled up every time I serve it. Instead of chunks or a layer in the cake, the marzipan gets whipped into the cake batter to create a light, almond flavor base for 2 pounds of Apricots! The hot cake is brushed with Apricot jam to add more apricot flavor and a shiny finish. If you love almonds, sprinkle sliced almonds over the top. (This also lets people know that there is almond in the cake.
Like most German cakes, Apricot Marzipan Kuchen isn’t too sweet, and the Apricots give it a hint of tartness. Naturally, it’s delicious when apricots are in season, but you can use frozen or canned apricots to brighten up an otherwise dreary winter’s day.
Some of you may remember from previous posts that marzipan isn’t my favorite flavor… I admit, this cake changes things a bit. The marzipan almond flavor tastes delicious with the apricots. Apricot is the star here… marzipan is the supporting cast.
And when I brought it to my parents, they both had 2 pieces (you can not get a stronger endorsement than that!)
Apricot Marzipan Cake- Aprikosen Marzipan Kuchen
Equipment
- 1 11 " / 28 cm Springform Pan
- 1 Mixer with whisk and beater attachments
Ingredients
- 9 Tablespoon Butter- softened 125 gram
- 3 ½ ounce Marzipan ( for baking, not modeling) 100 gram (found in baking aisle)
- ¼ cup Sugar 50 gram
- 1 Tablespoon Vanilla Sugar
- ½ teaspoon Almond Extract
- 3 Eggs Separated!
- 3/4 cup + 1 Teaspoon Flour 125 gram
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 pounds fresh Apricots (split with pits removed) or canned
- 3-4 Tablespoons Apricot Jam
- 2 Tablespoons water
Instructions
- Preheat oven to 350℉
- Grease a 11 inch/ 28 cm Springform Pan
- Beat the Butter and Marzipan in a mixer until they come together, 4-5 minutes. I find this is easier with the whisk attachment. It should become mostly smooth, and it is ok if you still see small bits of marzipan.
- Switch to a regular beater attachment for the mixer. Slowly add the sugar, vanilla sugar, and almond extract. Beat until the mass comes together.Add egg yolks one at a time. Beat for 20 to 30 seconds after each addition.
- Combine the flour, salt, and baking powder. With the mixer running, slowly add the dry ingredients to the butter/sugar/marzipan mixture.
- Whip the egg whites to a soft peak.Fold the beaten egg white into the mixture a little at a time. You want it completely incorporated, but you don't want to smash out all of the lift from the egg white.
- Spread the batter into your prepared pan.
- Top the batter with apricot halves. Make circles, layering them a bit.
- Sprinkle with sliced almonds, if you like.
- Bake 45 minutes.
- Warm apricot jam, and mix with water. If your jam has fruit "bits", pour it through a strainer to make it smooth. Brush the hot cake with warm apricot jam.Let the cake cool completely before serving.
Notes
Easy German Cookbook
Looking for more easy German Recipes? Try my Easy German Cookbook! It’s packed with 80 traditional recipes made simple for the American Kitchen.
Order from Amazon… or order a signed copy from my online shop.
Easy German Cookbook: 80 Classic Recipes Made Simple
Easy German Cookbook SIGNEDGermanGirl Shop
Use a Springform Pan!
It is so much easier to take the cake out of a Springform pan… no flipping!
This cake calls for a 28cm or 11 inch pan.
Note- a dark pan calls for a shorter baking time. If you use a silver colored pan, go to 45 minutes. If you use a dark / nonstick pan, you may reduce the time by a few minutes or the cake will catch a bit. I just got new pans, and forgot to adjust. The cake is still delicious, just not as pretty.
Zenker Tin Plated Steel Springform Pan, 11-Inch, Metallic
Baking the Apricot Marzipan Cake
Spread the Batter into the Prepared Springform Pan
You see the batter is fairly smooth, but if you look hard you might see some teensy bits of marzipan. Notice also that the egg white is smoothed in completely.
Place the Apricot halves on the cake batter.
Starting from the outside makes it easier to layer them a bit.
Sprinkle on some Sliced Almonds
This is optional… but it’s also good if you are taking the cake somewhere. People can see the nuts and avoid it if they have allergies.
Bake 45 minutes
I missed the timer, and it went to 47… so my bottom got darker than I like. Flavor is still good. Maybe check at 43.
It will look WET on top from the juices, this is normal
Brush with Apricot Jam/Water mixture while the cake is hot.
Then leave it to cool.
The moisture will be absorbed by the cake.
Serve as it is or with Whipped Cream
Store in the refrigerator, the cake tastes delicious the next day, and should keep for 2-3 days.
I can’t rate this yet, since I haven’t baked it. I did want to share something you might find useful. Rather than fighting to mix in the marzipan, which hasn’t worked well for me in my Baumkuchen recipe, I went for a search to make my own marzipan and then just added the ingredients for the Marzipan recipe. Had to scale it down to make 100g, but it works much easier.
I use 50g almond flour, 37g powdered sugar, 13ml rose water and 1/4 tsp almond extract.
Now i just need to find some decent apricots.
What a great idea! I should have thought of that. Thank you for the tip.
I’ll try making it this way.
You may not even need to scale down. The recipe calls for 100 gr… this seems close enough
The ingredient amounts I gave you were the scaled down version. The original was for a larger amount.
Ahhh thank you