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Pan de Cadiz - Marzipan Cake

Medina Sidonia (Cádiz).
Almonds, sugar, condensed milk, egg, preservative (potassium sorbate and sorbic acid), acidifier (citric acid), wafer, salt and flavouring.
Filling (30%): Sweetened yams 54%, (yam, sugar, glucose, sorbic acid, potassium sorbate and flavouring) and sweetened egg yolk 46% (egg yolk, sugar, glucose and sorbic acid).
May contain traces of nuts, sesame, wheat flour and soya bean.
  • Pan de Cadiz - Marzipan Cake
  • Pan de Cadiz - Marzipan Cake
  • Pan de Cadiz - Marzipan Cake
  • Pan de Cadiz - Marzipan Cake


Pan de Cádiz is a distinctive confection made from sweet potato, ground almonds, sugar, egg yolk and cinnamon. The interior is rich and flavorful, with a moist, creamy texture.

As the story goes, in the early nineteenth century, the French invasion left the city of Cadiz besieged for a long period of time, forcing the inhabitants to use the almonds stored at Customs, which were destined for the overseas colonies, as a product that, once ground, kneaded and baked, could be served to accompany meals in place of "bread". It is a culinary treasure that has been kept alive over the years, forming part of the typical gastronomy of this region right up to the present day. This is the origin of this iconic Cadiz sweet, which was subsequently sweetened and enriched with egg yolk and sweet fillings, leading to the current "Cadiz Marzipan", better known as "Pan de Cadiz".