This Marzipan Almond Cake is absolutely remarkable! It took me a long time to perfect it but I finally came up with a great gluten and egg free cake. This wonderful cake is made with almond, millet and white rice flours. I also added almond extract to enhance the almond flavor. I included orange blossom water in the mascarpone frosting that blends nicely with the marzipan dust. The flavors are extraordinary!
I thought I would bake this cake for Angela’s birthday as a virtual birthday cake. Shortly after I had this thought, I found out that Angela was planning to vacation here for her birthday on July 3rd. That was a pretty amazing coincidence, don’t you think? So now, I will be making this cake for her in real life. The best part about this recipe is that Angela’s son Avien has celiac and diabetes so he can actually eat it. Even though I plan on making her a real one, I am going to dedicate this virtual cake to her, America’s birthday on the 4th, my dear friend Janelle’s birthday on the 5th, Beto’s birthday on the 6th and his son Severin’s birthday on the 7th. I obviously like Cancers!
This year we will be going to a fourth of July that I am really excited about. We met a really cool couple Steve and Lynn at our friend Erika’s Midsummer party a couple weeks ago. We all hit it off so they invited all 5 of us to their pool party. Their backyard overlooks the fireworks show in Scotts Valley. There will be a taco truck coming to feed everyone as well as the guest will be bringing food to share. I will be making my rosemary garlic almonds. It’s going to be a fun time! What are/were your plans?
Marzipan Almond Cake with a Orange Blossom Mascarpone Frosting Recipe:
12 to 16 slices
Ingredients
- 2 Cups Almond Flour I used Bob's Red Mill almond flour - packed and leveled
- 1 Cup White Rice Flour -packed and leveled
- 1/2 Cup Millet Flour -packed and leveled
- 1/2 Cup Tapioca Flour -packed and leveled
- 1 1/2 Teaspoons Baking Soda - leveled
- 1 Teaspoon Agar Powder
- 1/2 Teaspoons Sea Salt
- 1/4 Cup Chia Seeds ground (measure after grinding)
- 10 Tablespoons Filtered Water
- 1 Cup Butter - room temperature
- 1 1/2 Cups Coconut Sugar - leveled
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Almond Extract
Marzipan Dust
- 1/1/4 Cup Raw Almonds – blanched – recipe below
- 1/2 Cup + 2 Tablespoons Coconut Sugar
- 1 Tablespoons Almond Extract
Orange Blossom Mascarpone Frosting
- 12 oz Mascarpone Cheese - room temperature
- 1/4 Cup + 2 Tablespoons Whipping Cream - room temperature
- 3/4 Cup Powdered Pure Cane Sugar
- 2 Tablespoon Orange Blossom Water
Or
Sugar-free Orange Blossom Mascarpone Frosting
- 12 oz Mascarpone Cheese - room temperature
- 1/2 Cup Whipping Cream - room temperature
- 7 Packets of Wholesome Stevia or to taste
- 2 Tablespoon Orange Blossom Water
Instructions
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Please read notes below before you start. This is very important!
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In a large bowl, mix together the flours, almond meal, baking powder, agar and salt for each layer.
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Mix well. Set aside.
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Preheat the oven to 350 degrees.
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Add the water to a small bowl and quickly whisk in the ground chia.
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Continue to stir until it starts to pull away from the bowl. Set aside.
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Butter two 8-inch baking pans (for a double layer) and cover with parchment paper.
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In the bowl of a stand mixer, with a paddle attachment, cream the sugar, butter, almond extract and apple cider vinegar until fluffy then add the chia egg.
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Make sure and scrape the sides and bottom. (Liquid will sometimes stay on the bottom.)
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Add the flour and mix well.
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Divide batter evenly into the prepared baking pan(s) and smooth out the top.
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Place the baking pans on a large cookie sheet to prevent the bottom from overcooking.
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Bake for 30 minutes (for 8-inch pans). *Let cool completely for 3 to 24 hours!!
Marzipan Dust
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In a small bowl, mix the almond flour and coconut sugar together very well.
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Whisk in the extract and mix together well. Set aside.
Frosting
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In a bowl of an electric mixer, with a whisk attachment, combine the mascarpone, cream, sugar and orange blossom water.
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With the paddle attachment on, turn onto medium speed until smooth.
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Don’t overbeat or the frosting will become waxy. I like my frosting to be more on the soft side but that is up to you.
Assemble
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Place one cake bottom side down on a serving plate or a cake stand.
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Spread on about 1/3 of the frosting and then sprinkle with half of the marzipan.
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Top with the second cake but this time with the bottom side up. Frost with the rest of the frosting on the top and sides.
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I like to spread a thin layer on first to pick up any crumbs. Then spread the rest on while covering any holes.
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Be patient, it doesn't need to be smooth. Think plaster walls. Sprinkle the remaining marzipan dust on top.
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I made a moon shape for my Cancer friends but you can sprinkle it on evenly over the top.
Recipe Notes
*If your frosting curdles, put the mixer bowl over a large pot of water on medium-low heat and stir until it smoothes out then put the bowl back on the stand and continue to whip. *Make sure you pack and level all your dry ingredients with the back of a knife. *Because this cake is made with agar and is an egg free and gluten free cake, it is best to let the cake cool and rest for at least 3 hours but more is even better. The agar is still doing its thing well after it comes out of the oven. If you try working with them before they have set properly they might not hold together as well. I will usually make the two layers and let them sit overnight and covered, then frost it the next day. I also make the frosting and the marzipan dust the same day that I am going to frost it. For the parchment, I cut a large square and press it into the pans while pressing down the folds that will occur. You can try cutting it to fit but I find this a lot faster and the folds will make indents on the sides of the cakes which helps hold on the frosting better.
