Almond Fondant Cake

  • Number of persons6
  • Difficulty Medium
  • Preparation20 min
  • Baking60 min



Combine sparkling wines and sugary indulgence with this gourmet recipe! This fresh Champagne with its delicate nose, white flower perfume and mineral note makes the ideal companion for this dessert. 



  • 200 g softened butter
  • 180 g light brown cane sugar
  • 200 g marzipan with 50% fruit
  • 4 egg yolks
  • 2 Greek yoghurts
  • 260 g flour
  • 1cc baking soda
  • ½ cc almond extract



Step 1: Butter the tin and set aside in a cool place. Preheat the oven to 160°.

Step 2: In the bowl of the food processor, cream the butter and sugar and gradually add the marzipan, breaking it down into small pieces by hand.

Step 3: When the mixture is smooth and homogeneous, add the egg yolks, yoghurts and almond extract in that order. Sift the flour with the bicarbonate and gently stir in with a spatula. 

Step 4: Pour the mixture into the tin and bake for about 50/60 minutes. If necessary, cover the cake with a round piece of parchment paper halfway through to prevent it going too brown.

Step 5: Check that it is cooked thoroughly with a skewer. Leave it to cool then remove from the tin and place on a wire rack.

Step 6: When the cake is cooled, sprinkle with icing sugar.


Enjoy !