For a delicious French-inspired treat, the Pain de Gêne (which translates to 'almond cakes') are deliciously rich and taste as good as they look!


  • 185 g (6 ½ oz) butter
  • 185 g (6 ½ oz) caster sugar
  • 185 g (6 ½ oz) self-raising flour
  • 454 g marzipan roll
  • 3 eggs
  • 2.5 ml (½ tsp) natural vanilla extract
  • Bright red, sunshine yellow, sky blue & lime green gel food colours
  • 100 g butter (room temperature)
  • 200 g icing sugar
  • 30 ml milk
  • Natural vanilla extract
  • Neon sugar
  • Silver shimmer spray
  • Chocolate beans


  1. Preheat the oven to 165°C (Fan 145°C, Gas 3). Spray the muffin tray with Cake Release Spray to grease.
  2. Place 125g (4 ½ oz) Marzipan in a mixer machine with a paddle (flat beater) attachment and add the butter. Lightly cream together to combine. Once a soft paste is formed, add the caster sugar and continue to cream on a low speed for 1 minute.
  3. Add the eggs gradually until combined, creaming gently between each addition. Remove the mixture from the machine and fold in the flour. Add the Natural Vanilla Extract and mix in.
  4. Divide the mixture into four portions and colour one portion green, one portion red, one portion blue and one portion yellow with the Gel Food Colours.
  5. Spoon the mixture into the muffin tray.
  6. Bake in the oven for 15-20 minutes until they spring back to the touch when pressed. Cool and remove from the tins.


  1. Colour the remaining Marzipan green, yellow, pink and blue using the Gel Food Colours.
  2. Roll the Marzipan on a board dusted with a little icing sugar to a thickness of 10mm.
  3. Cut out discs of Marzipan with a round cutter to match the size of the top of the cakes.
  4. To make the buttercream, cream all of the ingredients together until pale and fluffy.
  5. Spread a little buttercream on the top of each cake and stick the Marzipan down.
  6. Coat the sides of the Pain de Gênes cakes with a little buttercream using a small palette knife and roll the sides of each cake in the Neon Sugar.
  7. Decorate the tops with Polka Dot Sprinkles and Chocolate Beans using a little buttercream to stick if required.
  8. To finish, spray the tops of the cakes lightly with Shimmer Spray.

Recipe courtesy of Dr. Oetker