Moist marzipan nut cake from the tray: winter recipe

Do you fancy a super juicy marzipan nut cake? Then you are exactly right here. Here comes an ingenious recipe for a lightning-fast and super easy sheet cake.

In the cold season, I just can’t get enough of winter baking recipes. That’s why I baked a cake again on the weekend. My family was so excited about the recipe that I don’t want to withhold it from you either. Anyone who likes nuts and marzipan should now tip their ears. Because I have an ingenious recipe for a nut and marzipan cake for you that you absolutely have to try.

The sheet cake is super uncomplicated, goes quickly and tastes incredibly good. If you like, you can of course bake the recipe in a normal cake pan. However, you should reduce the amount of dough and make sure that the cake doesn’t bake that high.

Sheet marzipan nut cake: easy recipe

Nut cakes are incredibly delicious and one of my favorite cakes. The problem, however, is that nut cakes are often dry. But not this sheet cake. The marzipan makes the cake wonderfully juicy and yet the cake batter remains fluffy and does not muddy.

If you want to add even more Christmas to the dough in addition to the marzipan, you can finish the whole thing with a little cinnamon.

What you need:

  • 250 g butter
  • 200 g of brown sugar
  • 4 eggs
  • 1 pinch of salt
  • 200 g marzipan paste
  • 180 g of wheat flour
  • 250 g of ground hazelnuts
  • 1 packet of baking powder
  • 160 ml milk
  • 200 g chocolate couverture or powdered sugar to decorate

That’s how it works:

Prepare two bowls and preheat the oven to 180 degrees. In the first bowl, beat the butter and sugar at room temperature until creamy. It is important that you use brown sugar for this, as it ensures, among other things, that the cake is nice and juicy at the end. Then add the eggs and a pinch of salt and stir until the mixture is even.

Now you chop up the marzipan block – either by cutting it into small pieces or roughly grating it (there is a grater on Amazon *). The whole thing is a bit tricky and you should be patient – anyone who has used marzipan knows that.

Tip: Place the marzipan block in the refrigerator a few hours before baking. This way it becomes nice and firm and can be cut much easier and faster.

Then add the small pieces of marzipan to the dough and mix everything well. It is ideal when the marzipan has “dissolved” at the end. If you are as impatient as I am, I can tell you: it doesn’t matter if there are still a few larger pieces in the dough. On the contrary: I found the coarser pieces of marzipan in the cake to be very tasty in the end.

Then mix the flour, the ground nuts and the baking powder in a second bowl and stir into the marzipan butter mixture alternately with the milk. The consistency of the dough shouldn’t be too runny, but also not too sticky. If that is the case, you either add a little milk or flour.

Grease a baking sheet and then spread the batter on top. The dough is enough for a medium to small tray (approximately 35 x 33 cm). Now the cake for Bake for about 30 minutes at 180 degrees.

Tip: On Amazon I discovered an ingenious baking sheet that can be pulled out and also has a non-stick coating. Such a baking tray is particularly useful if you don’t have several baking trays of different sizes at home.

> Here you can buy the baking tray cheaply at Amazon *

In between, check with a wooden stick whether the cake is ready. As soon as the dough no longer sticks to the chopsticks, the tray can come out. Do not bake for too long or the cake will be too dry.

Also delicious and made in a flash: Ingenious chocolate cake recipe in the video

Video of Aisha Butt

Decorate the marzipan nut cake

When the cake is ready, let it cool down a little. Then it’s time to decorate. If you want to make it easy for yourself, simply dust the cake with a little powdered sugar.

If you like chocolate and an extra portion of nuts, you can use couverture and whole nuts to decorate. Goes well with the cake Almonds, hazelnuts or walnuts. Spread the nuts on the cake, which is still lukewarm. Prepare the chocolate couverture in a water bath and then swirl it over the cake, creating a chocolate streak. So the cake not only tastes delicious, it also looks great.

Recipe tip: Speculoos tiramisu: A brilliant winter recipe without baking

Continue to feast in winter: Hot apple recipes: from baked apples to candy apples

Another possibility is of course to coat the entire cake with couverture and then decorate it with a few nut chips. There are no limits to your imagination.

You can serve the cake with a dollop of cream or vanilla ice cream. Tastes so delicious! We hope you enjoy baking and feasting.

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