Pan de Cádiz (pan de Cádiz)

Andalusian cake made with marzipan, egg yolks and sugar, its surface dusted with icing sugar. It is moist, almond-scented, and enjoyed in thin slices with coffee.

55 min
8 servings
Medium
Moderate
🇪🇸 Spain

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Instructions

Preheat the oven to 180 °C and butter a 22 cm round tin, then line the base with baking paper.
In a bowl, crumble the marzipan and mix it with the sugar and egg yolks.
Add the melted butter, cornflour, lemon zest and vanilla, then whisk until smooth.
Pour the mixture into the tin and smooth the surface with a spatula.
Bake for about 35 minutes, until the cake is golden and firm in the centre.
Let cool 10 minutes, turn out, then leave to cool completely on a rack.
Dust the top with icing sugar when serving, in thin slices.

Variations and tips

Almond version. Add flaked almonds on top before baking for extra crunch.

With what's available here. If marzipan is hard to find, mix 150 g of ground almonds with 100 g of icing sugar and a spoonful of orange blossom water.