INGREDIENTS
Yields: 8-10 slices
- 150 grams marzipan (white or yellow) or almond paste, at room temperature
- 125 grams soft unsalted butter
- 1 teaspoon vanilla paste (or extract)
- 50 grams caster sugar
- 75 grams plain flour (gluten-free if necessary)
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder (gluten-free if necessary)
- 1½ teaspoons ground cardamom
- 3 large eggs (at room temperature)
METHOD
- Heat the oven to 170℃/150℃ Fan/325°F and drop a loaf-tin liner into a 1lb (450g) loaf tin, or line the bottom 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, stopping to scrape down the sides a couple of times.
- If you don't have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until throughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you're not making this is a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything's in, to make sure you have a coherent batter with no lumps of almond paste visible.
- Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 to stop it browning any further) or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runckles a little on top as it cools.
https://www.nigella.com/recipes/marzipan-loaf-cake
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