• Cooking Time:
  • Servings:
  • Preparation Time:



  • Marzipan sponge:
  • 3 eggs
  • 200 grams sugar
  • 150 grams plain flour
  • 1 tsp baking powder
  • 200 grams marzipan, coarsely grated (I use ODENSE Ren Ra Marcipan, 60% almonds)
  • 1 tsp pure orange oil or zest of 1 orange
  • To moisten:
  • 75-100 ml of milk or orange juice
  • To decorate:
  • 300 ml whipping cream
  • 1 Tbsp sugar
  • 1 tsp vanilla extract
  • To garnish:
  • fresh strawberries
  • green pistachios
  • shredded fresh lemon balm leaves


  • Using an electric mixer, whisk eggs with sugar until pale and frothy. Add the sifted flour and baking powder mixture, then fold in the grated marzipan and orange oil/zest. Mix gently until combined, pour into a buttered 24 cm springform tin and bake at 175 Celsius for about 30 minutes, until the cake has risen and turned pale golden.
  • Remove from the oven, cool a little, then transfer the cake onto a wire rack to cool completely.
  • Before serving, moisten the cake with orange juice or milk, cover with whipped cream and garnish with strawberries, pistachios and shredded lemon balm leaves.

Categories: Scandinavian 
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