A few weeks ago, I made some marzipan chocolate cookies, and I had to go out of my way to acquire the marzipan. I bought two sticks of it, because I wasn’t sure how much I’d need, or if I’d mess up and need extra. But then, I had an extra stick. I had thought about using the extra stick as long run fuel, but decided that I wanted to appreciate it more. Shoving marzipan into my face at mile 10 doesn’t exactly sound like appreciating it. So I made some chocolate chip marzipan cake to enjoy it properly afterwards! (And I’ll just keep shoving Shaq gummies into my face at mile 10.)
This marzipan cake has chunks of marzipan, a la Christmas stollen, and then has some almond extract in the cake part. It’s an incredibly simple recipe. One bowl, no butter, comes together in ten minutes. What greater recommendation can I give than it only having one dirty dish?
The powdered sugar on top also feels like a nod to stollen. And somehow just seems fitting for a marzipan cake. It feels very German! And this is, again, another perfect Kaffee und Kuchen cake – and not just for the marzipan! It’s light, one layer, not too heavy because there’s no frosting. It’s a perfect afternoon snack cake! If you’re in to that sort of thing. (Which I think people should be into.)
And on top of it being a fantastic afternoon cake, do you need any more occasion for marzipan chocolate chip cake?? I know I’ve been talking a lot about all the occasions needing cake coming up, but perhaps the only reason you need to make cake is having the recipe and the ingredients!
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PinIngredients
- 150g marzipan, chopped into small chunks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch sea salt
- ½ cup sugar
- 3/4 cup chocolate chips
- ½ cup vegetable oil
- 2 eggs
- ⅔ cup yogurt
- ¼ cup milk
- 1 teaspoon almond extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 F. Line the bottom of a 8 inch circular pan with parchment paper and grease the sides lightly.
- In a bowl, combine the flour, baking powder and soda, sugar and salt and whisk together.
- Gently stir in the marzipan chunks and chocolate chunks, ensuring the marzipan pieces are coated evenly. Separate them with your fingertips if needed.
- In another bowl whisk together the eggs, oil, yogurt, milk and almond extract until smooth. Pour wet ingredients into the dry mixture and stir just to combine. The batter will be thick.
- Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon. Bake for 40-45 minutes or until golden brown, and a toothpick inserted in the middle comes out clean.
- Remove from the oven and set aside for 15 minutes. Remove the side and leave to cool completely before decorating with the powdered sugar and cutting.
Notes
Adapted from Everyday Healthy Recipes