Mazarin cake

When my colleague Nicolas, who never eats cake because it is not his thing, tried this cake the response was not what I had expected. He loved it and said it was probably the best cake he had ever had. I was, as you might expect, quite surprised!

But the cake is good. Very good, even. It contains plenty of marzipan, and is full of flavour although it only contains a few ingredients and it needs nothing else, but if you want to serve it as dessert I would suggest lightly whipped cream and some fresh berries.

This is a very effortless cake, yet very rewarding and is perfect as the end of a casual meal among friends or when having people over for tea and coffee at the weekend.

Mazarin cake, serves 8


125 g marzipan

125 g butter

250 g plain flour

1 egg


300 g marzipan

150 g butter

2 eggs

To decorate:

Icing: 150 ml icing sugar and 1-2 tbsp water

sugar pansies

Crust: Mix marzipan and butter until smooth. Add egg and flour and pinch it together to a dough. Do not work the dough too much. Chill for 30 minutes and then either roll out the dough and place it in a pie dish or press it into the pie dish.

Filling: Mix marzipan and butter until smooth. Add the eggs and mix thoroughly. Pour it onto the unbaked pie crust and bake for 40 minutes in 175C. Leave to cool completely before icing.

Mix the icing sugar with water until smooth and runny. Spead it onto the cake. Place the decorations and leave for the icing to dry. 

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