Almond Marzipan Slice

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Simple, yet utterly divine, this cake comprises two generous layers of moist, brown butter frangipane sandwiching slices of luscious marzipan; this Almond Marzipan Slice is utter almond heaven. This delectable recipe is naturally gluten free and dangerously quick to make. I promise you will love it! If you are a marzipan and ground almonds fan – read on, set to, and make this recipe as soon as you possibly can.

Where is this recipe from?

I found this recipe on my friend Tanya’s website, Menu Mistress. She was given the recipe by a friend and I knew, the moment I read it, that I would love it. I made only one real change and a couple of adaptations. First, I scaled the recipe down by 25%, but kept the ratios the same, so it would fit into a 20cm/8in square tin. Secondly I browned the butter. I love the extra nutty flavour brown butter brings to a dish, but feel free to miss this step out. Also, the marzipan is rolled out to fit the tin in the original recipe. I decided that this was a little too much effort so sliced the marzipan instead – it worked really well and was very easy, but feel free to roll the marzipan if you prefer. See Tanya’s post and the original recipe, here.

How to make Almond Marzipan Slice

Collect all your ingredients together:

• unsalted butter
• caster sugar
• orange zest, optional
• eggs
• ground almonds
• almond extract
• fine salt
• marzipan
• flaked almonds

How to make this amazing slice:

1. First, brown the butter: heat the butter in a small saucepan over a medium heat until it turns medium brown in colour and smells nutty. Remove from the heat, pour into a bowl to prevent it cooking further. Set aside to cool while you prepare the rest of the ingredients. (For more information on browning butter, see here.)
2. Slice the marzipan roughly 5mm thick. Set aside.
3. Make the frangipane: weigh the caster sugar into a mixing bowl.
4. If you are adding the zest of an orange, grate it directly on top of the sugar. Use your fingertips to rub the zest into the sugar. This helps to release the oils from the zest and bring out the orange flavour.
5. Add the eggs, ground almonds and almond extract.
6. Pour the cooled butter into the mixing bowl and beat with a balloon whisk until completely combined.
7. Pour half of the frangipane into a lined 20cm/8in square baking tin.
8. Lay the marzipan slices evenly over the top.
9. Pour over the remaining almond mix and level the surface.
10. Sprinkle over the flaked almonds and cook in the centre of the oven for around 50 – 55 minutes, or until cooked. If it looks like it is browning too quickly, loosely cover with foil as it cooks.
11. Allow to cool in the tin and then cut into slices. I made 15 slices but feel free to cut them larger or smaller!
12. Keeps well for up to 5 days in an airtight tin.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.