Hello there! I have to admit: Two-ingredient cakes always sound tempting, but they often don't work out as expected. This marzipan cake is the exception: the recipe is a winner all the way! You truly only need marzipan and eggs—no baking powder required.
Taste and Occasion
If you love marzipan, you're going to be delighted. This cake is soft, light, and has that sweet marzipan flavor 😋. Many recipes that claim to use "just a few ingredients" often involve a baking mix, which itself contains flour, sugar, milk powder, etc.—not exactly "a few ingredients."
Additionally, many similar recipes use stock photos because the actual results aren't always impressive (both visually and taste-wise). However, this moist two-ingredient marzipan cake truly delivers. Taste and texture? Simply divine! Follow a few key tips, and you can't go wrong.
Ingredients
This minimal-ingredient recipe isn't entirely my own idea—I came across similar versions on various other websites. However, I've simplified this two-ingredient marzipan cake by skipping steps like separating the eggs.
Instead of separating them, I beat the eggs at high speed for a few minutes until they're super fluffy (a stand mixer works best for this). It’s a bit like making a sponge cake. Gradually incorporate the marzipan into the airy egg mixture while beating to maintain the fluffiness. Use marzipan that's slightly warmed, softened, or cut into small pieces—that's my preferred method. You can also grate it if it's very cold.
For this quick marzipan cake, a relatively low oven temperature is best to keep the cake light in color.
How to Make the Two-Ingredient Marzipan Cake
Let’s dive in! First, preheat your oven to 340°F (170°C). Line the bottom of a small springform pan (8 inches/20 cm) with parchment paper and lightly grease the sides. Cut the marzipan into small chunks and warm it slightly, using a microwave if you like. Alternatively, you can grate it if it's very cold.
Next, beat the eggs in a stand mixer for a few minutes until they're extremely fluffy. Gradually add the warm marzipan pieces, continuing to beat all the while. Important: Keep the mixture as airy as possible.
Pour the batter into the prepared pan and bake at 340°F (170°C) for 15 minutes. Then, reduce the heat to 250°F (120°C) and bake for another 30 minutes, covering the top towards the end if needed.
The cake should feel firm to the touch but still moist. Let it cool, slice it up, and enjoy your simple two-ingredient marzipan cake!
Top Tip
Even without any decoration, this cake is heavenly. But if you want to dress it up a bit, I suggest a drizzle of chocolate glaze, a dusting of powdered sugar, or a sprinkle of flaked almonds.
Recipe Card
Two-Ingredient Marzipan Cake
Equipment
- Springform Pan (8 in/20 cm)
Ingredients
- 4 eggs, large
- 250 grams (1 cup) marzipan
Instructions
- Preheat the oven to 340°F/170°C. Cover the bottom of a small springform pan (8 in/20 cm) with baking paper, lightly grease the edges.
- Cut the marzipan into small pieces and heat slightly, e.g. in the microwave. Alternatively, grate very cold marzipan.
- Beat the eggs in a stand mixer for a few minutes until very foamy. Gradually add warm, soft marzipan pieces while continuing to beat. The mixture should remain very fluffy.
- Pour the dough into a pan and bake it at 340°F/170°C for 15 minutes. Then turn the heat down to 250°F/120°C and bake the cake for another 30 minutes. Cover towards the end if necessary. The cake should be firm to the touch, but not dry. Let cool, then cut.
Notes
- For a low carb and sugar-free version of this marzipan cake, simply replace the regular raw mix with homemade marzipan.
- The cake tastes pure but also decorated with a little chocolate icing, powdered sugar or flaked almonds.
Ingredient substitutions
Variations
Marzipan cakes are naturally gluten-free and flourless. However, you can make this recipe even healthier: For a low-carb version, use homemade marzipan sweetened with powdered xylitol or erythritol.
If you’re craving more simple recipes, check out the three-ingredient biscuits, the three-ingredient low-carb keto crackers, or the peanut butter protein balls with only five ingredients.
Sounds and looks amazing! However, how do I use a food processor for this? Would I use the blade attachment or would I have to purchase another type of attachment? Would there be anyway to use a stand mixer?
Thank you!
Hi, the best way is to use a stand mixer with wire whip as if you were whipping cream. So the mass becomes very foamy, which is important for the success of the dough
I was curious when you add the cold grated marzipan to the batter.
*Cut the marzipan into small pieces and heat slightly, e.g. in the microwave. Alternatively, grate very cold marzipan*
Thank you! It sounds delicious..
Great question. Whether you grate the marzipan cold or warm it slightly, you’ll add it at the same point in the recipe: just fold it in before pouring it into the pan. That said, I personally recommend warming the marzipan first (for example, a few seconds in the microwave) because the softer pieces incorporate more smoothly, giving you an even, silky cake. Enjoy baking—and I hope it turns out delicious!
Iv tried this recipe but unfortunately my cake turned out flat lovely taste but not fluffy at all can you tell me where I went wrong I followed the recipe
Thanks so much for trying the recipe and for your feedback! The key to a fluffy marzipan cake is the texture of the batter — it needs to stay very light and airy. Make sure to beat the eggs really well until they’re pale, thick and foamy, so the mixture has lots of volume. When you add the marzipan, mix only briefly and gently, just until everything is combined. If the batter loses too much air at this stage, the cake can turn out flat even though the taste is great.