Imagine sinking your teeth into a slice of pure bliss - a marzipan loaf cake that transforms an ordinary afternoon into an extraordinary culinary experience! This British-inspired dessert is not just a cake, but a magical journey of almond-infused sweetness that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this easy recipe promises to deliver a show-stopping treat that looks impressive but requires minimal effort.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: British
Serves: 1 loaf cake
Ingredients
- 200g marzipan
- 200g unsalted butter, softened
- 200g sugar
- 4 large eggs
- 200g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- Grate the marzipan using a box grater or cut into small, fine pieces to help it distribute evenly throughout the cake.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light, fluffy, and pale yellow, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Sift together the all-purpose flour and baking powder in a separate bowl.
- Gradually fold the flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the grated or chopped marzipan, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Use the parchment paper to lift the cake out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most even batter.
- Marzipan Technique: Grating or finely chopping the marzipan helps it distribute evenly, creating pockets of almond goodness throughout the cake.
- Don't Overmix: Gently fold the flour and marzipan into the batter to keep the cake light and tender.
- Oven Accuracy: Use an oven thermometer to confirm the correct temperature and prevent uneven baking.
- Cool Completely: Allow the cake to cool entirely before slicing to maintain its perfect texture and prevent crumbling.
- Storage Hack: Wrap the cooled cake tightly in plastic wrap to keep it moist for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
