Mazarin Cake with Ice Cream
Mazarin cake with ice cream pairs a dense, buttery almond cake with a cold scoop of vanilla. Grated marzipan melts into the batter as it bakes, giving a moist crumb and a deep almond flavour, and a handful of flaked almonds browns on top. The cake takes about 2 hours in all, including cooling, and cuts into 8 slices. It is a Danish classic that suits a Sunday pudding.
- Total
- 2 h
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 8
- Per 1 slice with ice cream
- 550kcal
Ingredients and swaps for mazarin cake with ice cream
The marzipan is the key ingredient. Use plain white marzipan with a high almond content if you can find it, as it gives the best flavour. Ordinary baking marzipan from the supermarket works, and so does yellow marzipan. Caster sugar can be replaced with light soft brown sugar for a more caramel taste. A little lemon zest in the batter freshens the sweetness, and unsalted butter keeps control of the salt.
How to prepare mazarin cake with ice cream
Tap a time to start a timer.
- Prepare the tin Heat the oven to 180°C (160°C fan), gas 4. Grease the tin and line the base with baking paper.
- Cream the butter Coarsely grate the chilled marzipan into a large bowl. Add the butter and sugar, and beat with an electric whisk for , until pale, light and fluffy. Small flecks of marzipan will remain.
- Add the eggs Beat in the eggs one at a time, adding a spoonful of the flour with the last egg to stop the mixture splitting. Sift in the rest of the flour and fold it in gently with a spatula.
- Fill the tin Spoon the batter into the tin, level the top and scatter the flaked almonds over it.
- Bake Bake for , until golden and a skewer pushed into the middle comes out clean. Cover the top loosely with foil if it browns too fast.
- Cool and serve Leave the cake in the tin for , then lift it onto a wire rack for another . Cut into 8 slices and serve each with a scoop of vanilla ice cream.
Serving and ideas
Plain vanilla ice cream is traditional, but homemade vanilla ice cream takes it to another level. If you like almond sweets, Bakewell tart is another British favourite with the same flavour.
Common problems and fixes for Mazarin Cake with Ice Cream
- The marzipan is hard to grate or stays in lumps.
- Grate it straight from the fridge, when it is firm. Warm marzipan turns sticky and clogs the grater. Beat it well with the butter and sugar so it breaks down.
- The batter splits when the eggs go in.
- Cold eggs curdle the butter. Use eggs at room temperature, add them one at a time, and beat in a spoonful of flour with the last one.
- The ice cream melts into the cake at once.
- The cake must be cool before it meets the ice cream. If you prefer a warm slice, heat it in the microwave for 15–20 seconds and add the ice cream last.
Frequently asked questions about Mazarin Cake with Ice Cream
Can I freeze the cake?
Yes. Freeze the cooled cake without the ice cream, wrapped in cling film, for up to 3 months. Defrost it in the fridge overnight.
How do I store leftovers?
Keep the cake in an airtight tin for up to 4 days. It stays moist because of the marzipan.
How do I know it is baked?
The top should be golden and spring back when lightly pressed. A skewer in the centre should come out clean, with no wet batter.
What can I serve with it instead of ice cream?
Whipped cream, custard or fresh raspberries all go well with the almond flavour.
How did you like the recipe?
4.9 / 5 · 49 ratings
