As a caribbean woman, everything that has cinnamon, clove, or one of these rich exotic spices, is a big yes for us. We like moist cakes, heavy in flavors, and that is exactly what this cake is about.

Let me tell you, I love this cake. But I actually made it by coincidence. A few weeks ago I bought an almond paste (marzipan) by mistake. I thought: what would I will make with this? I had never used marzipan before, and I didn’t have a clue of how to use it. Looking in the Marry Barry’s Baking Bible Book, I found this jewel of a cake, and guess what? It calls for a marzipan layer! So my mystery ingredient finally found it’s purpose!

So let discover this pinch of sugar!

To not overmix,   I prefer to mix the ingredient by hand. 


The Marzipan Layer baked through the center of this cake is a perfect blend of flavor with  cinnamon and clove. What I calle an explosion of flavor!




4 oz. of almond paste or marzipan

6 oz. softened butter

6 oz. of granulated sugar

3 large eggs

8 oz. self-raising flour

2  teaspoon baking powder

½teaspoon of ground cinnamon (I used 1 teaspoon, I love cinnamon)

¼ teaspoon of clove

3 oz. toasted flaked almonds



2oz. of butter

4 oz. of brown sugar

2 tablespoon of heavy cream

1 oz of toasted flaked almonds, to decorate

Note: this recipe was adapted to use American standard measurement; for the original recipe you can look the Mary Berry’s Baking Bible Book.



  1. Pre-heat the oven to 350. Grease an 9 in deep round cake pan ( the original recipe calls for an 7 in pan, but a 9 in works perfectly) Line the bottom of the pan with parchment paper.
  2. Roll out the almond paste to a 9 in circle, and then set aside.
  3. Mix the butter, sugar and eggs.
  4. In a separate bowl mix the flour, baking powder, cinnamon and clove.
  5. Mix the dry ingredient with the liquid ingredient and beat until thoroughly blend, do not over mix. Fold in 3 oz of toasted flaked almonds.
  6. Spoon half of the cake mixture into the prepared cake tin and level the surface ( you can use a kitchen balance or a pre-measure bowl if your want the mix evenly  separated).
  7. Lightly place the circle of almond paste on top, then add the remaining cake mixture and level the surface


  1. Bake in the pre-heated oven for about 1- 1 ¼ hours or until well risen and golden brown and the surface springs back when lightly pressed with a finger.
  2. Leave to cool in the pan for 5 minutes then turn out, peel off the parchment paper and finish cooling on a cool rack.
  3. For the topping, heat the butter, sugar and cream in a saucepan until blended, then bring to boil. Place the wire rack on a baking tray to catch any drips, then drizzle the icing over the cake. Sprinkle with the remaining toasted flaked almonds, then leave to set for 10-15 minutes until the cake is soaked with the topping…and enjoy this pinch of sugar!!






8 thoughts on “ALMOND SPICE CAKE

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