Do you think a proper cake absolutely, positively calls for more than two ingredients?
This great recipe will prove you wrong.
In fact, all you need are eggs and marzipan paste. When combined, the result will be a fluffy, moist cake with a subtle nutty flavor thanks to the tasty almonds in the marzipan.
Without additional milk or flour, this treat is gluten free, and lactose free, too.
Since we’re working with only two ingredients here, make sure to get the highest quality you can find. I enjoy using free-range eggs that will ideally come from local farmers.
Marzipan is available in different quality levels, too. Try to find a variety with a high amount of almonds.
If you’re not able to choose from lots of different products at your local grocer, make sure whatever paste you choose consists of natural ingredients only, without artificial flavorings.
Another fantastic thing about this delicious two-ingredient cake is that you can also jazz it up in so many different ways.
Try glazing it with a chocolate ganache glaze or lemon-flavored icing, or add some additional chocolate chunks for a nice look and added deliciousness.
And when the chilly fall and winter months come around, use our super easy recipe for spiced glaze, made with freshly ground warming spices.
It would go perfectly with our thick and sugary American-style buttercream frosting, or our rich, buttery Swiss meringue buttercream!
What else goes great with this special treat?
Definitely a scoop of vanilla ice cream, or some fruit compote on the side. With this combination, there’s really nothing more you could wish for.
If you’re feeling fancy with some extra prep time on your hands (or if you already have a batch in the freezer) this cake pairs well with homemade ice cream, sorbet, sherbet, or semifreddo.
There’s one important step to keep in mind that makes this a truly foolproof cake recipe. Listen closely: you need to chill the marzipan before using it.
This is extremely helpful for the grating step to follow, since almond paste is usually soft and sticky. Hardening it first in the fridge helps to achieve that texture that we want, so it will combine easily with the eggs.
And don’t worry – the texture of the finished product won’t be affected!
It’s also important to add the eggs one at a time and incorporating fully between additions instead of mixing them in all at once. This way – and with some patience during the whisking process – you will achieve the desired texture.
This recipe is fantastic to prepare in advance, and will keep fresh for a couple of days in an airtight container in the refrigerator.
While I enjoy using a bundt pan to make this treat (like we use for this delicious lemon, rosemary, and goat cheese cake), feel free to prepare it in a 10-inch loaf pan if that’s what you have available.
- 400 g marzipan paste 14 oz, chilled
- 8 eggs
- 3 oz chocolate chunks optional
- Sugar glaze or powdered sugar for dusting optional
- Preheat the oven to 350°F (175°C).
- Use a box grater to coarsely grate the marzipan.
- Place it in a large bowl or the bowl of a standing mixer, add one egg, and start whisking together with a stand mixer, or by hand with a large balloon whisk.
- After the first egg has been combined well with the marzipan, continue adding the eggs one at a time, mixing completely between each addition.
- Whisk for about 10-12 minutes on high until your batter is fluffy and thick. If using chocolate chunks, stir them in now.
- Pour into a pan and bake for 30-40 minutes, or until a skewer comes out clean.
- Cool in the pan, glaze or decorate with a dusting of confectioners sugar as desired, and serve.
Cooking by the Numbers…
Step 1 – Chill and Prep
First, it’s important to chill the marzipan thoroughly before beginning this recipe.
Once completely chilled, remove it from the fridge and start grating right away. You want to work quickly so it’s easy to grate, so the ingredients combine well, and so your final product will have a pleasing texture.
Preheat the oven to 350°F.
Step 2 – Grate Marzipan
Coarsely grate the marzipan with a box grater. Place it in a large mixing bowl.
Step 3 – Combine Ingredients
Add the eggs one at a time, combining fully between each addition. This can be done by hand, or you can use hand beaters or a stand mixer with whisk attachment, if you like.
I like to crack each egg into a separate small bowl first, to avoid inadvertently adding any shell fragments to the batter.
Whisk until smooth and fluffy, about 10-12 minutes on high if you’re using an electric mixer.
If you’re using chocolate chips, stir them in quickly at this point.
Step 4 – Bake
Pour immediately into your baking pan, and bake for about 30 minutes or until a toothpick or cake tester comes out clean.
Step 5 – Cool and Decorate
Let the cake cool in the pan for about an hour. Then remove from the pan gently, by turning the cake out onto a serving plate.
If you’re having some difficulty, go around the edge of the cake with a sharp knife to loosen it from the pan.
The cake is delicious as it is and may be sliced and served immediately. But if you’re feeling fancy, now’s the time to slather on your glaze, or sprinkle the top with a dusting of powdered sugar.
Dessert is Served!
What about you? Would you like to work some magic in the kitchen, too?
With this simple recipe that only requires two ingredients, you can prepare a wonderful cake from scratch. And its subtle, sweet flavor goes so well with many different additions.
Enjoy it plain, with glaze, ice cream, or whipped cream. Or make your own special version with some chocolate chunks or raisins added to the batter.
For more marzipan deliciousness, try these homemade hazelnut-marzipan chocolates. And if you’re on the lookout for a more elaborate (and chocolately) recipe, give our German baumkuchen tart recipe a try.
There’s actually no excuse to not make this scrumptious delicacy right away. So grab your oven mitts and a bowl, preheat the oven, and enjoy!
What’s your favorite combination with the sweet, nutty flavor of marzipan? Let us know in the comments!
Photos by Nina Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.
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