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Apple and Marzipan Cake with Almond Crust – Classic Autumn Dessert
🛒 Ingredients
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300 g plain flour
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1 tsp baking powder
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1 sachet vanilla sugar
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pinch of salt
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125 g sugar
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1 egg
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150 g cold butter, diced
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6 apples (such as Boskoop or Elstar)
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50 g sultanas
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juice of 2 lemons
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100 g sugar for the compote
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1 sachet vanilla custard powder
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200 ml apple juice
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150 g marzipan
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50 g flaked almonds
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2 tbsp orange marmalade
This recipe is also available in German.
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📌 Overview
Apple and marzipan cake is a beloved German dessert combining tender apple pieces, sweet marzipan, and a crisp almond crust. Rooted in Bavarian and Franconian baking traditions, this moist cake is especially popular in autumn when apples are at their best. Its authentic flavour and simple preparation make it a staple in everyday and festive German kitchens.
👨🍳 Preparation
- 1
Mix the flour, baking powder, vanilla sugar, salt and 125 g sugar in a large bowl.
- 2
Add the egg and the cold butter, then quickly rub and bring everything together with your hands to form a smooth shortcrust pastry.
- 3
Wrap the pastry in cling film and chill in the fridge for at least 30 minutes.
- 4
Meanwhile, peel and core 4 of the apples, then cut them into small cubes. Set the remaining 2 apples aside.
- 5
Put the diced apples and the sultanas into a saucepan.
- 6
Squeeze the lemons, add 4 tablespoons of the juice to the apples and keep the rest for later.
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Sprinkle over the 100 g sugar and stir well.
- 8
Mix the vanilla custard powder with the apple juice until smooth and free from lumps.
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Pour the remaining apple juice into the pan with the apples and bring to the boil, stirring.
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Stir in the custard mixture and simmer for about 2 minutes until thickened. Remove from the heat and leave to cool.
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Heat the oven to 180°C conventional and grease a 26 cm springform tin.
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Take the pastry from the fridge, lightly flour the work surface and roll it out slightly larger than the tin.
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Line the springform tin with the pastry, pressing it in and making a rim about 3 cm high. Prick the base several times with a fork.
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Coarsely grate the marzipan and scatter it evenly over the pastry base.
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Spoon the cooled apple compote on top and spread it out evenly.
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Peel the reserved apples, cut them into thin slices and drizzle with the remaining lemon juice to stop them browning.
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Arrange the apple slices neatly over the compote and scatter over the flaked almonds.
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Bake on the middle shelf for 45 minutes.
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Meanwhile, gently warm the orange marmalade until loosened, then dab it over the cake after the first 45 minutes.
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Bake for a further 15 minutes until the almonds are golden and the marmalade is glossy.
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Remove from the oven and leave the cake to cool completely in the tin.
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For the best flavour, chill the cake overnight in the fridge so it can firm up and the flavours can meld beautifully.
🧠 Why It Works
This cake balances the natural tartness of Boskoop or Elstar apples with the sweet, nutty richness of marzipan, creating a harmonious flavour profile. The almond crust adds a delicate crunch that contrasts with the soft apple compote and tender pastry. The interplay of butter-based shortcrust pastry, lemon juice’s acidity, and vanilla custard powder thickening ensures moistness and depth. Baking gently at 180°C preserves the aromatic marzipan notes while allowing the almond flakes to toast perfectly, reinforcing the cake’s regional authenticity and gastronomic appeal.
🛠️ Troubleshooting
Why is my apple and marzipan cake soggy?
Sogginess often results from insufficient chilling of the pastry or underbaking. Ensure the pastry is well chilled before baking and consider blind-baking the base briefly to prevent a wet bottom.
How do I avoid the almond crust burning?
Apply the orange marmalade after the initial baking period and bake gently at 180°C. Keep an eye on the almonds during the final 15 minutes to achieve a golden, not burnt, crust.
What if the cake tastes too sweet?
Use tart apple varieties and reduce added sugar slightly. The lemon juice also helps balance sweetness with acidity, so do not omit it.
Can I freeze the apple and marzipan cake?
Yes, wrap the cooled cake tightly and freeze for up to one month. Thaw in the fridge overnight and bring to room temperature before serving for best flavour.
💡 Tips and Variations
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For a richer version, use a good-quality salted butter and add a little ground almonds to the pastry for extra flavour.
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For a particularly even bake, use a springform tin with a loose base and blind-bake the pastry base for 5 minutes before adding the filling.
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The signature character of this cake comes from the lovely pairing of apples and marzipan, which gives it its sweet, nutty flavour.
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For a vegan version, swap the butter for plant-based margarine and replace the egg with a flaxseed egg substitute.
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If you do not have marzipan, you can work finely chopped almonds or hazelnuts into the pastry instead for a nutty texture.
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A small splash of orange liqueur in the apple compote makes the fruit flavour even more pronounced and adds a little depth.
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For a quick vegan and gluten-free adaptation, use gluten-free flour and a vegan egg substitute made from apple purée or chia seeds.
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The secret to this cake lies in chilling the pastry well and baking it gently, which gives it its wonderfully moist texture and full flavour.
📦 Storage
Keep the cake well covered in the fridge for up to 3 days. It is best brought back to room temperature before serving so the flavours can really shine.
🍷 Pairing
A fruity Riesling from the Mosel region complements this apple and marzipan cake perfectly, its lively acidity cutting through the cake’s sweetness and enhancing the fresh apple notes. A medium-dry Silvaner from Franconia offers a subtle minerality and gentle fruitiness that harmonises with the nutty marzipan and toasted almond crust. For an international touch, an Italian Gewürztraminer from Trentino brings aromatic spice and floral nuances that echo the cake’s fragrant apple and marzipan flavours, creating a refined and balanced tasting experience.
❓ F.A.Q.
What type of apples are best for apple and marzipan cake?
Firm, tart apples like Boskoop or Elstar are ideal as they hold their shape during baking and provide a balanced acidity that complements the sweetness of marzipan.
Can I prepare the apple and marzipan cake in advance?
Yes, chilling the cake overnight enhances the flavours and texture, making it moist and allowing the marzipan and apple compote to meld beautifully.
How can I make this cake vegan?
Replace butter with plant-based margarine and substitute the egg with a flaxseed egg or other vegan egg alternatives. Use vegan-friendly vanilla custard powder to maintain the custard’s texture.
Is it possible to make a gluten-free version?
Absolutely, use gluten-free flour blends and ensure all other ingredients, like baking powder and custard powder, are gluten-free. Adjust baking times slightly as needed.
Why is lemon juice added to the apples?
Lemon juice prevents the apple slices from browning and adds a fresh acidity that balances the cake’s sweetness, enhancing overall flavour complexity.
🏛️ History and Tradition
Apple and marzipan cake is a traditional German dessert with roots in Bavarian and Franconian baking heritage, celebrated especially during the autumn harvest. Historically, marzipan has been a prized ingredient in German confectionery, symbolising festive indulgence. This cake reflects the regional practice of combining local apples with marzipan and almonds, showcasing the interplay of seasonal produce and artisanal baking techniques. Its enduring popularity in everyday and festive contexts underscores its cultural significance and authentic German culinary identity.
This is the sort of cake that feels right at home on any table, whether you are serving it for a relaxed weekend bake or bringing it out for family and friends after supper. With its soft apple filling, sweet marzipan and crisp almond topping, it is a bake that always feels a little special. Do give it a try at home – and if you love it as much as I think you will, do share a slice with the people around you.
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