Nothing seems to be going right these days. We live in strange and uncertain times. However, this Orange Marzipan Streusel Cake is definitely right. A lovely yellow cake studded with marzipan, chopped almonds, and orange zest. The cake is topped with juicy fresh orange slices and then, a layer of marzipan. I’ve included a recipe for homemade marzipan below. It is so easy to make.
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This cake will feed 12 to 15 people, depending upon how big you slice the pieces. It’s perfect for a family barbecue. Especially for those of you who are planning a properly socially distanced gathering this holiday weekend. Also, you have the option to freeze the extra to enjoy whenever you have craving for something sweet.
To create this Orange Marzipan Streusel Cake, first, zest four oranges. Peel them and cut into slices. Then, smoosh (official culinary term) the streusel ingredients together with your hands or a wooden spoon. The streusel only contains two and a half tablespoons of sugar, so it’s not too sweet. Cover the bowl with plastic cling film and refrigerate the streusel for 30 minutes.
Make the cake!
The next step is to make the cake. Whip the butter and sugar together until fluffy. Five minutes makes it very fluffy. There are 6 eggs to add to the batter. One at a time. Then, add the marzipan, chopped almonds, and freshly grated orange zest to the batter. The dry ingredients contain a bit of cardamom powder. Add the dry ingredients to the batter, spread it out in the pan, and lay the orange slices on top.
Cover with the streusel and bake for 50 minutes of until a knife inserted in the center of the cake comes out clean.
This cake is so tasty. The orange flavor really pops, I would love to make it again using different citrus. Pink grapefruits and pomelos are now dancing in my head.
Orange Marzipan Streusel Cake
Ingredients
- For the Streusel:
- 1 cup all-purpose flour
- 2-1/2 tablespoons sugar
- 1/4 teaspoon salt
- 2-1/2 tablespoons unsalted butter
- 1-1/2 tablespoons olive oil
- 1 tablespoon freshly grated orange zest.
- For the cake:
- 4 oranges
- 2-1/3 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1.5 cups plus 3 tablespoons unsalted butter room temperature.
- 1-1/3 cups sugar
- 6 eggs
- 2 oz. marzipan grated
- 1/2 cup chopped almonds
- 2-3 tablespoons freshly grated orange zest
Instructions
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Zest and peel the oranges.
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Use small sharp knife to trim off as much of the pith (white part) as you can.
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Cut oranges with a serrated knife into slices about 1⁄4 inch thick and set aside.
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Make the streusel:
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Whisk together the flour, sugar, and salt.
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Add the butter, olive oil and orange zest to the bowl.
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Use your fingers or a wooden spoon to rub the butter and oil into the dry ingredients until streusel crumbs form.
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Cover the bowl with plastic cling film and refrigerate for 30 minutes.
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Make the cake:
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Preheat oven to 375 F. Grease and line a 9×13 baking pan with parchment paper. Set aside.
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In a separate bowl, whisk together the flour, cornstarch, baking powder, cardamom, and salt.
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Beat the butter and sugar with the whisk attachment of your mixer until light and creamy (5 minutes)
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Add the eggs one at a time making sure each is combined before adding the next.
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Mix in the marzipan and almonds.
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Add the rest of the orange zest.
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Add the dry ingredients and beat until just combined.
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Spread the dough evenly on the prepared baking pan.
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Distribute the orange slices evenly spaced over the top.
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Do the same with the streusel.
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Place in oven and bake for 50 minutes or until a knife inserted in the middle of the cake comes out clean.
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Remove the oven, let cool, slice, and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film, place in a ziplock bag to store.
Like this Orange Marzipan Streusel Cake? Also, check out some of these other sensational streusel cake recipes:
