Marzipan Cake with Caramelised Clementines Recipe

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serves: 12
Prep: 20 min
Cooking: 1 hr

Nutrition per portion

Calories 485 kCal 24%
Fat 22g 31%
  -  Saturates 11g 55%


  • 275g (91/2oz) caster sugar
  • 225g (8oz) marzipan
  • 225g (8oz) unsalted butter, softened
  • 6 free-range eggs
  • 75g (3oz) self-raising flour, sifted
  • 75g (3oz) plain flour, sifted
  • 1tsp baking powder
  • for the caramelised clementines:
  • 10 clementines
  • 150g (5oz) caster sugar
  • You will need:
  • 1 x 25cm (10in) springform tin, greased, and the base and sides lined with baking parchment


  • Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Mix the sugar and marzipan in a food processor. Add the butter and whiz until light and fluffy. Add the eggs one at a time. Add both flours and the baking powder. Mix well then spoon into the tin and cover with foil.

  • Bake for 30 minutes then remove the foil and bake for 30 minutes further until a skewer comes out clean. If it’s browning too quickly, cover with foil. Cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.

  • To make caramelised clementines, remove the peel and any pith from the clementines, slice and place in a dish. Dissolve the caster sugar with 2 tablespoons of water in a heavy-based saucepan. Cook to a rich amber caramel, add a few drops of water to thin it slightly then pour over the clementines and leave to cool.

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(36 ratings)
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