Nigella Lawson describes her “simple” and “sweet” marzipan loaf cake as a “proper pudding”.
While marzipan loaf cake can be garnished with a dollop of creme fraiche and fresh raspberries, there’s something so delightful in having a plain slice with a hot drink.
Slices of marzipan loaf cake will pair extremely well with a lovely hot mug of tea or coffee – or even hot chocolate.
While the thought of marzipan may put some people off, Nigella assured: “When hot, the [loaf slice] tastes like a rich, almondy brioche.”
The baker is convinced that “vociferous marzipan haters” will “adore this cake”.
Marzipan loaf cake
- Makes: eight to 10 slices
Ingredients
- 150g marzipan (white or yellow), at room temperature
- 125g soft unsalted butter
- One tsp vanilla paste
- 50g caster sugar
- 75g plain flour
- Quarter teaspoon fine sea salt
- One tsp baking powder
- One-and-a-half tsp ground cardamom
- Three large eggs (at room temperature)
Method
Heat the oven to 170C (150C fan) and line the bottom of a loaf tin with parchment and butter the sides.
“The easiest way to make this is to put everything (tearing the marzipan into lumps first) into the processor and blitz until smooth,” said Nigella.
Pour and scrape into the prepared loaf tin and bake for 40 minutes, adding a loose covering of foil at the 20-minute mark.
Continue to bake until cake is beginning to come away from the sides and a cake tester comes out clean.
Put on a wire rack still in its tin, and turn out the bake when cold.
For those who don’t have a food processor, Nigella advised to use almond paste instead of marzipan and to beat all the ingredients together manually.
