Easter Cake

Easter Cake Recipe

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Carolyn Haas


From a cookbook about traditional Scandinavian foods. This Swedish cake has an intense yellow color. It is a good choice to be served at Easter.


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20 Min
30 Min


  • 14 oz
    marzipan or almond paste*
  • 4
    eggs, beaten
  • 2 oz
    orange juice
  • 4 oz
    dark/bittersweet chocolate - 75% cocoa solids
  • ·
    blueberries or red currants to garnish

  • 1 1/2 c
    blanched almonds (7 ounces)
  • 1 3/4 c
    confectioners sugar
  • 1
    egg white

How to Make Easter Cake


  1. * If using almond paste instead of marzipan: Put almonds in food processor, chop until finely ground. Add sugar and egg whites. Mix to form paste. Store in fridge in baggie for 2-3 days until needed.
  2. Preheat oven to 400ºF. Line 8 inch cake pan with baking parchment.
  3. Grate marzipan into a bowl. Add eggs and orange juice. Beat together until mixture is fluffy. Put into prepared pan.
  4. Bake 30 minutes until golden brown and firm to touch.
  5. Allow to cool slightly, then turn out onto a wire rack. DO NOT invert! While cake is still warm, grate chocolate over top of cake so it melts.
  6. Let cool completely. Decorate with berries to serve.

Printable Recipe Card

About Easter Cake

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: Scandinavian
Dietary Needs: Gluten-Free

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