Marchpane

Zamalek · Est. 2019 · Six layers

Look at it sideways.

Most cakes are decorated on the outside and forgotten on the inside. Ours are built to be cut — brown-butter sponge, a different cream at every seam, and a ganache that sets just soft enough to give under the knife.

See this week's four 72 hours' notice, please
  • 66% ganache
  • Morello in kirsch
  • Vanilla-bean crème
  • Brown-butter sponge ×3
A three-layer black forest cake, unfrosted at the sides so the sponge, cream and cherry layers show, with dark ganache and cherries piled on top. 66% ganache Brown-butter sponge Vanilla crème Morello in kirsch

Baked Wednesday to Sunday

Four cakes this week

We bake what the Wednesday market gives us, so the list is short and it changes. Everything is a 6-inch, four-sponge cake unless you ask otherwise. Slices from the counter at 120 EGP, while they last.

  • A pistachio cake with a pistachio-crumb base, pale green top and dried rose petals.
    Pistachio

    Pistachio & Sour Cherry

    Aleppo pistachio ganache, morello cherries steeped in kirsch overnight, dried rose over the top.

    850EGP · 6″

  • A date and tahini loaf cake on a wire rack, scattered with chopped pistachios.
    Date

    Date, Cardamom & Tahini

    Siwa dates cooked to a paste, cardamom ground the same morning, tahini buttercream just this side of savoury.

    820EGP · 6″

  • An olive oil and blood orange cake dusted with sugar on a white stand, topped with kumquats and leaves.
    Citrus

    Olive Oil & Blood Orange

    Made with oil instead of butter, so it keeps three days without going tight. Candied peel between the layers.

    780EGP · 6″

  • A dark chocolate cake finished in rough hand-swirled ganache, with the palette knife beside it.
    Chocolate Back Friday

    Halva Chocolate

    Crushed halva folded through 66% ganache, sea salt on the surface. Six a week, and they go before noon on Thursday.

    890EGP · 6″

A tall slice of many-layered chocolate cake resting on a rimmed plate with a fork.

The house rule

A cake should look better cut than whole.

Nadia Fahmy · baker

How a whole cake happens

Three days, counted backwards

Everything is made to order in one small room, so the clock matters more than the form. Send a message, tell us the day, and we do the rest.

−72 h

You tell us the day

Message us with the date, the size, and which of the four you want. We confirm within the hour and take half up front.

−14 h

We bake overnight

Sponges go in the evening before and rest covered until morning. Fillings, ganache and assembly happen on the day — nothing is frozen.

−0 h

You collect it cold

Ready from 10:00 at the counter, boxed and tied. Let it sit out thirty minutes before you cut — the ganache needs to soften.

Size Serves Sponges From
6 inch8–104780 EGP
8 inch16–2041,340 EGP
10 inch28–3252,180 EGP
Two tiers50+94,600 EGP

Where

14 Bahgat Ali

Zamalek, Cairo
Ground floor, green door

Counter hours

Wed – Sun

10:00 – 20:00
Closed Monday & Tuesday

Orders

+20 1XX XXX XXXX

WhatsApp only, please
Replies within the hour

Standing offer

Bring back a clean cake box and the next slice is on us.