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Marzipan Loaf Cake

marzipanloafcakeAn easy marzipan cake made in a loaf tin, with a layer of soft white marzipan running through the moist almond and orange sponge. Finished with a zingy orange drizzle icing. It's simple, tasty, and perfect with a cup of tea or coffee, to get you through the dreaded mid-afternoon slump. You might also like to try my easy lardy cake recipe.

8 oz butter, softened
1 cups caster sugar
4 large eggs
2 cups self raising flour
1 tsp sea salt
1 tsp. pure almond extract
1 orange zest, freshly grated
4 oz Marzipan

Drizzle Icing:
2 oz confectioners' sugar, sifted
1 Tbsp. orange juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 2 lb loaf tin with baking paper (or use a loaf liner).

In a mixing bowl cream together the softened butter and sugar until pale and fluffy. Beat in the eggs and almond extract. Fold in the self-raising flour and orange zest, being careful not to knock any air out of the batter.

Place the marzipan on a wooden board and dust with a little icing sugar. Use a rolling pin to roll it out into a shape that is roughly the same size as the loaf tin.

Spoon half the cake batter into the prepared loaf tin. Lay the marzipan over the top, then spoon on the remaining cake mixture.

Bake in the preheated oven for 55 minutes - 1 hour, until a skewer comes out clean. Leave to cool for 10 minutes before removing the cake from the tin (use the baking paper to help you) and place on a wire rack.

Once cooled, whisk together the icing sugar and orange juice and drizzle over the cake with a teaspoon.

Cook's Notes:

  • Make sure all of your ingredients are at room temperature before you begin the recipe, especially the eggs.
  • If you prefer to make a loaf cake in a 1lb tin instead, half the recipe ingredients.
  • For ease, I sometimes line my loaf tin with loaf tin liners.

Variations:

  • Use lemon instead of orange to flavour the cake and use for the drizzle icing.
  • Sprinkle flaked almonds onto the drizzle (so they stick to it), for crunch and texture.
  • If you love almonds, double the amount of almond extract.
  • Add 100 g glace cherries for a marzipan and cherry cake.

Storage:  To Store: The loaf cake will keep for up to 5 days wrapped in parchment paper and stored in an airtight tin or container.

To Freeze:  The cake can be frozen, Wrap in a layer of clingfilm then foil and freeze for up to 3 months. Thaw at room temperature before slicing and serving.