Quick Almond Cake Recipe with Marzipan and Ginger

This almond cake recipe involves very few dishes almost no elbow grease. The cake batter is made in the food processor, so the key to its texture is to not over-process the batter once you've added the flour, which will cause the gluten within the wheat to tighten up and become overly dense. Our goal here is light and tender, not the texture of a deflated basketball. So stay your hand with the pulsing and listen to the recipe when it tells you how many times to pulse the batter!
Course Dessert
Cuisine Swedish
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 607kcal
Author Stephanie Stiavetti


  • 1 cup flour sifted and divided
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 ounces marzipan or almond paste
  • 1-inch knob of ginger minced
  • 1 1/4 cups sugar
  • 3/4 teaspoon cinnamon
  • 3/4 cup unsalted butter cut into chunks, at room temperature
  • 1/4 cup almond butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sour cream
  • 5 large eggs at room temperature
  • 1/3 cup sliced almonds


  • Preheat oven to 375°F (190°C). Grease and flour a deep 9-inch cake pan. Place a parchment round on the bottom of the pan.
  • In a small bowl, combine 3/4 cup of the flour along with the baking powder and salt. Stir until combined and set aside.
  • Place the marzipan and ginger in a food processor and pulse 4 or 5 times. Add sugar, cinnamon, and the remaining 1/4 cup of flour, pulsing until the mixture is a sandy texture.
  • To the food processor add the butter, almond butter, almond extract, and vanilla extract. Process until the batter is fully combined, with a light, smooth texture.
  • Add the sour cream and pulse a few times, then add the eggs one at a time, pulsing 6 or 7 times after each one. Be sure to scrape down the sides of the food processor, if necessary.
  • Add half of the flour mixture and pulse only 4 or 5 times. Add the rest of the flour mixture, pulsing just until incorporated - maybe 3 or 4 times. Do not overmix.
  • Pour the batter into a cake pan and smooth with a spatula. Bake for about 1 hour, or until the top is a nice golden brown and feels firm in the center. Slide a knife around the edges of the pan to loosen the cake, then allow the cake to cool in the pan.
  • Once the cake is cool, remove it from the pan and discard the parchment bottom. Serve sprinkled with sliced almonds.


Special Equipment: Deep 9-inch cake pan, food processor.


Serving: 1slice | Calories: 607kcal | Carbohydrates: 61g | Protein: 11g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 181mg | Sodium: 330mg | Potassium: 276mg | Fiber: 3g | Vitamin A: 850IU | Calcium: 160mg | Iron: 2.5mg