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Pink square cake, decorated with a darker pink bow so it looks like a present. Tried & Tested

Marzipan ribbon cake

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This marzipan ribbon cake is the perfect gift for someone special. Why not give it a go for a friend or loved one?

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:1
  • Skill level:medium

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Ingredients

For the cake

  • 125g 4½ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 50g 1⅞ oz Almonds (ground)
  • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 175g 6¼ oz Butter (unsalted) soft
  • 3 3 Egg(s) (free range)

For the centre

  • 3tbsp 3tbsp Raspberry jam

For the decoration

  • 2tbsp 2tbsp Apricot jam
  • 500g 17⅝ oz White sugar paste icing
  • 250g 8⅞ oz Marzipan white
  • Pink food colouring a few drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 170°C (150°C, gas mark 3). Line the base and sides of a 20cm/8″ square cake tin with non-stick baking paper.

  2. Classic mode Step 2

    Sift the flour and baking powder into a mixing bowl. Add the almonds, sugar, butter and eggs and beat well with an electric whisk or wooden spoon until smooth.

    Ingredients for this step

    • 125g 4½ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 50g 1⅞ oz Almonds (ground)
    • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 175g 6¼ oz Butter (unsalted) soft
    • 3 3 Egg(s) (free range)
  3. Classic mode Step 3

    Spoon into the tin and bake for 35-45 minutes, until well risen and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to become cold.

  4. Classic mode Step 4

    Slice off the raised top of the cake to leave a perfectly flat square.

  5. Classic mode Step 5

    Cut the cake in half horizontally. Spread one half with jam and sandwich the other half on top.

     

    Ingredients for this step

    • 3tbsp 3tbsp Raspberry jam
  6. Classic mode Step 6

    Colour the sugar paste icing and the marzipan with pink food colouring. Lightly dust a surface with flour and roll out the icing to a square large enough to cover the top and sides of the cake.

    Ingredients for this step

    • 500g 17⅝ oz White sugar paste icing
    • Pink food colouring a few drops
    • 250g 8⅞ oz Marzipan white
  7. Classic mode Step 7

    Brush the cake all over with apricot jam and carefully position the icing on the cake. Press the top and sides down, smoothing the icing with your hands, until the cake is covered and there are no air bubbles. Trim any excess icing from the base of the cake.

    Ingredients for this step

    • 2tbsp 2tbsp Apricot jam
  8. Classic mode Step 8

    For ribbon: Roll out the marzipan on a surface lightly dusted with icing sugar. Cut two strips of marzipan to fit crosswise on the cake. Brush them very lightly with a little water and attach to the cake.

  9. Classic mode Step 9

    For the bow: Form 2 loops from some of the remaining marzipan and attach to the centre of the cake with a little water. Attach a small strip in the centre of the loops to form the bow.

  10. Classic mode Step 10

    Cut 2 more strips of marzipan, one shorter than the other to form the rest of the bow and attach just underneath the bow with a little water.

  11. Classic mode Step 11

    Roll pieces of the remaining marzipan into tiny balls and attach to the ribbon strips with a dab of water.