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Olive Oil Marzipan Cake

Olive Oil Marzipan Cake

From Pascal Lorange, Fig & Olive


Make this recipe even easier by substituting with store-bought pound cake and gelato. Then garnish with the homemade orange olive oil syrup.

Olive Oil Marzipan Cake


  1. For orange olive oil syrup:
    1 cup agave
    1 cup sugar
    1/4 cup lemon juice
    9 ounces olive oil
    1 1/2 ounces candied orange peel
  1. For candied almonds:
    1/2 pound sliced almonds
    1/4 cup light corn syrup
    1/4 teaspoon salt
  1. For marzipan cake:
    3 ounces almond paste
    3 ounces granulated sugar
    2 1/2 ounces all-purpose flour
    3 ounces butter
    1/4 ounce salt
    1 egg yolk
  1. To garnish:
    Orange segments
    Olive oil gelato
    Micro basil, optional


  1. To make orange olive oil syrup: Combine agave, sugar, lemon juice, olive oil, and candied orange peel with an immersion blender until the sugar has dissolved and the orange peel has been cut down into small pieces. Refrigerate until ready to serve.
  2. To make candied almonds: Combine almonds, corn syrup, and salt in a bowl and toss until the almonds are evenly coated. Toast in an oven set to 300ºF for about 15-18 minutes or until golden brown.
  3. To make marzipan cake: In a food processor, mix together almond paste, sugar, and flour until it comes together. Scrape out bowl. Add butter and cream until it has reached a mayonnaise consistency. Add the almond paste mixture back in and mix until combined. Add the salt and egg yolk and keep mixing until a dough has formed.
  4. Turn out dough onto a baking sheet and chill for 2 hours before baking.
  5. Preheat oven to 325ºF. Weigh out 2-ounce portions of the dough and press lightly into a small cake mold. Bake for about 15 minutes or until the cake is golden on top. Do not overbake; the cake is meant to be very soft. Chill completely in the refrigerator before serving.
  6. To assemble: Warm marzipan cake in an oven set to 400ºF for 4-5 minutes. Top with a large scoop of olive oil gelato and orange olive oil syrup. Garnish with orange segments, candied almonds, and micro basil, optional. Serve immediately.
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