Vanilla cake

Ingredients

• 60 gchocolate, chopped
• Zest of ½lemon
• 50 gground almonds
• 110 gplain flour
• 50 gbutter
• 150 gmarzipan
• 150 gsugar
• 2vanilla pods
• 6egg yolks
• 5egg whites
• 50 gjam (the original uses fig jam)
• 200 gmarzipan
• 100 gchocolate
• 60 gbutter

Instructions

1. 1

   Prepare marzipan

   Prepare the marzipan.

2. 2

   Chop chocolate

   Cut the 60 g of chocolate into pieces about 0.5 cm across. Keeping them fairly large helps them hold their shape in the cake rather than melting and colouring the crumb.

3. 3

   Prepare the tin

   Grease the cake tin with butter and dust it with flour.

4. 4

   Zest the lemon

   Prepare the lemon zest.

5. 5

   Scrape vanilla

   Split the vanilla pods and scrape out the seeds.

6. 6

   Separate eggs

   Separate the egg whites from the yolks.

7. 7

   Mix first ingredients

   Put the butter, 150 g of marzipan, vanilla seeds, 1 egg yolk and 50 g of the sugar in a bowl.

8. 8

   Add the yolks

   Beat until the ingredients are combined, then add the remaining egg yolks one at a time.

9. 9

   Beat until creamy

   Once all the yolks are incorporated, beat the mixture at maximum speed for a further 4 minutes, until creamy.

10. 10

    Whip the whites

    Whisk the egg whites at maximum speed. When the beaters begin to leave marks, add the remaining 100 g of sugar. Whisk for another 1–2 minutes, then stop.

11. 11

    Combine mixtures

    Add the yolk mixture to the whipped egg whites.

12. 12

    Fold gently

    Carefully fold from the bottom upwards until the mixture is an even colour.

13. 13

    Sift the flour

    Sift the flour.

14. 14

    Add dry ingredients

    Add the ground almonds, lemon zest and chocolate. Fold them in gently, as before.

15. 15

    Fill the tin

    Transfer the batter to the tin and level the surface with a spoon.

16. 16

    Bake the cake

    Bake in an oven preheated for 20 minutes at 190°C for 40–50 minutes. Check the centre with a skewer; if it comes out dry, remove the cake from the oven.

17. 17

    Cool upside down

    Cool the cake upside down on a wire rack.

18. 18

    Spread with jam

    When completely cool, spread jam over the top and sides.

19. 19

    Roll the marzipan

    Dust the work surface with icing sugar and roll the 200 g of marzipan into a circle. If it sticks, loosen it with a knife. Work promptly, as marzipan dries out if left exposed.

20. 20

    Cover the cake

    Drape the marzipan over the cake. Smooth any creases with your fingers and trim away the excess with a knife.

21. 21

    Melt chocolate

    Put the 100 g of chopped chocolate and 60 g of butter in the microwave on the defrost setting for 3 minutes. Stop and stir every minute.

22. 22

    Add chocolate topping

    Cover the cake with the melted chocolate mixture.

23. 23

    Mark portions

    Leave the topping to cool, then mark the portions with a hot knife.

24. 24

    Decorate and serve

    Decorate with a marzipan rose and serve.

What is this Spanish-style cake?

This is a celebratory cake built around flavours often associated with Spanish sweets: almonds, marzipan and chocolate, lifted here with lemon and vanilla. The recipe layers a marzipan-enriched sponge with jam, a marzipan covering and a chocolate topping.

The result depends on contrast: a light, egg-raised crumb beneath smooth, rich coverings. The lemon zest keeps the sweet flavours lively, while the chocolate pieces add little pockets of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 11g protein, 74g carbs, 35g fat.

The marzipan, sugar, flour and chocolate provide most of the carbohydrates, while butter, chocolate and marzipan contribute much of the fat. Eggs, almonds and marzipan supply some protein. Balance a slice with fresh fruit, or serve a smaller piece after a meal with fruit on the side.

The flavour foundations

Marzipan: one portion goes into the batter to bring almond flavour and richness; the second is rolled out to cover the cooled cake. Keep the covering portion wrapped until you are ready to use it.

Vanilla and lemon: scrape the seeds from the pods for an aromatic base, then add the zest for a brighter note. Chop the chocolate for the batter into roughly 0.5 cm pieces so it remains distinct in the crumb.

Build volume with eggs

Yolks: beat them into the butter and marzipan mixture one at a time, then continue beating for 4 minutes at maximum speed. The mixture should become creamy before the whites are folded in.

Whites: whip until the beaters leave marks, add the remaining sugar and continue for 1–2 minutes. Fold the two mixtures together gently, using broad movements from the bottom of the bowl to preserve as much air as possible.

Bake to the right point

Oven: preheat it for 20 minutes and bake the cake at 190°C for 40–50 minutes. The range allows for differences in ovens and tins, so begin checking towards the earlier end.

Doneness: push a skewer into the centre; it should come out dry. Cool the cake upside down on a wire rack, as directed, and wait until it is completely cold before adding the jam and marzipan.

Cover without tearing

Jam: spread it over the top and sides of the cooled cake to help the marzipan covering adhere. A thin, even coating is easier to cover than thick patches.

Marzipan: roll it into a circle on a surface dusted with icing sugar, then lift it over the cake and smooth it with your fingers. Marzipan can dry out if left exposed, so roll and apply it in one continuous stretch.

Finish and serve

Chocolate topping: melt the chocolate and butter on the microwave defrost setting for 3 minutes, stopping to stir every minute. Spread it over the covered cake and let it cool before cutting.

Portions: use a hot knife to mark the slices neatly through the chocolate. Serve on its own for a rich finish, or alongside fresh fruit to add a fresher contrast.

Recipe notes & tips

• Have the ingredients ready before starting, especially the two portions of marzipan.
• Keep the chocolate pieces for the batter around 0.5 cm so they remain visible in the cake.
• Add the yolks one at a time to help them blend smoothly into the butter and marzipan.
• Fold the whipped whites gently to avoid knocking out too much air.
• Wait until the cake is completely cool before spreading on the jam.
• Roll and apply the marzipan without delay, as it can dry and become less pliable.

Variations

• Fig jam: use fig jam as in the original for a fruity layer beneath the marzipan.
• Other jam: choose a smooth jam with a flavour that complements almond and chocolate.
• Chocolate pieces: use dark or milk chocolate pieces in the batter to adjust the chocolate flavour.
• Citrus note: replace the lemon zest with orange zest for a different aromatic edge.
• Simple finish: leave off the marzipan rose if you want a plainer decoration.

Common mistakes to avoid

• Small chocolate pieces: they can melt into the batter; cut them to roughly 0.5 cm as directed.
• Adding yolks all at once: the mixture may not combine evenly; add them one at a time.
• Rough folding: it can deflate the whipped whites; use gentle movements from the bottom upwards.
• Rushing the cooling: warm cake can make the jam and marzipan difficult to apply; cool it completely first.
• Leaving rolled marzipan out: it can dry and crack; roll it only when ready to cover the cake.
• Skipping the skewer check: baking times vary; check the centre and remove the cake when the skewer comes out dry.

How to store

Keep the finished cake covered in an airtight container in a cool place for up to 3 days, or refrigerate it if your kitchen is warm. Bring slices towards room temperature before serving; the topping and marzipan are best enjoyed without reheating.

Frequently asked questions