| ALMONDPASTE | Had salmon pate prepared in marzipan (6,5) |
| FOIEGRAS | Pate prepared as if gore (4,4) |
| BATTENBERG | Oblong cake having alternate squares of pink and yellow in cross section and covered in marzipan (10) |
| ALMOND | Nut used in marzipan |
| ALMONDS | Nuts used in marzipan paste bait (*man sold) (7) |
| SIMNEL | Fruit cake covered in marzipan, traditionally eaten at Easter (6) |
| PETITSFOURS | Various very small rich sweet cakes and biscuits, usually decorated with fancy icing, marzipan, etc. (6,5) |
| PETITFOUR | From French for "little oven", in allusion to the small secondary stove in which it was baked, a tiny biscuit, dainty, fancy, mignardise or other bitesize fondant, marzipan or nutmeat sweet treat, ser |
| STOLLEN | Fruit and marzipan bread usually covered in powdered sugar (7) |
| CHRISTMASCAKE | Baked fruit concoction often served with marzipan |
| STEAM | Cook some paste - a marzipan |
| SIMNELCAKE | Traditional Easter cake including layers of marzipan (6,4) |
| ROLLINGPIN | Kitchen utensil used for flattening marzipan or shortcrust pastry (7,3) |
| CAKE | Simnel -, marzipan-covered light fruity sweetmeat associated with Easter (4) |
| ZIP | Go for a piece of marzipan (3) |
| ELFIN | Dainty piece of marzipan if left over |
| DYES | Where marzipan fruits get their color |
| TOLEDAN | Like some traditional Spanish marzipan |
| ISIT | ___ Cake? (baking game show that involves a lot of marzipan) |
| APRICOT | Fruit with kernels infused and distilled for creme de noyaux and flesh cooked for the jam traditionally used to stick marzipan to Christmas cakes (7) |
