An 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!
If you love almonds you are going to love this easy marzipan loaf cake! The sponge is light but moist, and delicately flavored with almond extract, orange zest, and soft, sweet marzipan.
👩🍳 Love loaf cakes? Try my sticky golden syrup loaf cake too!
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✔️ Why you'll love this recipe!
Here's why this is the best marzipan cake recipe!
- Cake batter made in one-bowl.
- Uses up leftover marzipan at Christmas.
- Easy to make loaf cake.
- Freezer-friendly.
🛒 Ingredients
To make the marzipan loaf cake you will need the following ingredients;
- Marzipan - white or golden marzipan can be used for this recipe. A thin layer of marzipan is rolled into roughly the same shape as the loaf tin.
- Butter - unsalted butter that has been softened.
- Sugar - caster sugar, or for a richer flavour use half caster sugar and half light brown sugar.
- Eggs - four large free-range egg at room temperature.
- Flour - use self-raising flour which gives the cake a nice rise.
- Almond Extract - use a good quality extract and don't be tempted to use almond essence.
- Orange - the zest is needed for the cake and the juice to make the icing.
- Icing Sugar - for the orange drizzle icing. Make sure it has been sieved so that the icing is smooth and glossy when combined with the orange juice.
🥄 Equipment
Please note these are affiliate links* and I will earn a small commission if you make a purchase.
- Kitchen Scales*
- Mixing Bowl*
- Wooden Spoon*
- Microplane Grater*- to zest the orange
- Rolling Pin*
- Citrus Juicer*
- Small Whisk*
- 2lb Loaf Tin*
- Baking Paper*
🔪 How to make marzipan loaf cake
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cream together the softened butter and sugar until pale and fluffy.
Two: Beat in the eggs and almond extract.
Three: Fold in the self-raising flour and orange zest, being careful not to knock any air out of the batter. Place the bowl to one side.
Four: Put 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.
Five: Spoon half the cake batter into the prepared loaf tin.
Six: Lay the marzipan over the top, then spoon on the remaining cake mixture. Bake in the oven for 55 minutes - 1 hour, until a skewer comes out clean. Allow to cool.
Seven: Whisk together the orange juice and sieved icing sugar until you get a glossy glaze and drizzle with a teaspoon over the cooled cake.
💭 Top tips
Top tips for making loaf cakes (affiliate links marked with *);
- 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*.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, use measuring spoons* and not the type of spoons you eat with.
🍴 Serving suggestions
Serve the marzipan loaf cake for afternoon tea, along with cherry scones, mini sausage rolls, and cucumber sandwiches.
You could also serve slices for pudding with custard or honeycomb ice cream.
📖 Variations
- Use a lemon instead of orange to flavour the cake and 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 100g glace cherries for a marzipan and cherry cake.
🥡 Storage
Store: The loaf cake will keep for up to 5 days wrapped in parchment paper and stored in an airtight tin or container.
Freeze: Wrap in a layer of clingfilm then foil, and freeze for up to 3 months. Thaw at room temperature before slicing and serving.
❓ FAQs
Marzipan is a paste of sugar and ground almonds. Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable. It's typically used for coating fruit cakes before icing them.
The origin of marzipan is unclear, but it is believed to have originated in the Middle East, possibly in Persia or Arabia. It was introduced to Europe during the Middle Ages and became popular in countries such as Spain, Italy, and Germany.
The marzipan layer on fruit cakes typically served at Christmas and weddings, helps to trap moisture in the cake and stop it going stale. It also provides a smooth surface so that the final icing looks neat and tidy.
Marzipan is used in a variety of ways in baking and confectionery. It is often used to make marzipan sweets, such as marzipan fruits or animals. It can also be used as a cake decoration, rolled out and used as a topping, or molded into shapes. In some countries, it is used as a filling for pastries and other desserts.
Marzipan is generally gluten-free, as it is made from ground almonds and sugar. However, some manufacturers may add wheat flour or other ingredients to their marzipan, so it is important to read the label carefully if you have a gluten allergy or intolerance.
😋 More loaf cakes to try!
The following cakes are also made in a 2lb loaf tin;
- Lime and Coconut Loaf Cake
- Apple Loaf Cake
- Madeira Loaf Cake
- Lemon Blueberry Polenta Cake
- Blueberry and Banana Bread
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Recipe
Easy Marzipan Cake
Equipment
Ingredients
- 225 g Butter unsalted and softened
- 225 g Caster Sugar
- 4 Eggs large
- 225 g Self Raising Flour
- ¼ teaspoon Salt
- 1 teaspoon Almond Extract
- 1 Orange zest only
- 100 g Marzipan
For the drizzle icing
- 50 g Icing Sugar sieved
- 1-2 tablespoon Orange Juice
Instructions
- Preheat the oven to 180°c (160 fan/ gas 4) and line a 2lb 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.225 g Butter, 225 g Caster Sugar
- Beat in the eggs and almond extract.4 Eggs, 1 teaspoon Almond Extract
- Fold in the self-raising flour and orange zest, being careful not to knock any air out of the batter.225 g Self Raising Flour, ¼ teaspoon Salt, 1 Orange
- 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.100 g Marzipan
- 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 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.50 g Icing Sugar, 1-2 tablespoon Orange Juice
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*.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with.
- 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 100g glace cherries for a marzipan and cherry cake.
Gloria
What a fun dessert for any day of the week. I bet this freezes well too. I need to bake up a loaf soon.
Kate
I am so glad I tried this recipe! My marzipan loaf turned out moist and delicious!
Maria San Juan
Thanks for making this looks so easy to make! I will surely make this for my kids!
Elaine
This cake has the perfect texture - exactly how I like to make mine!
Jay
Will this cake still taste good if I skip the icing?
Beth Sachs
Hi Jay, yes it will still be lovely and moist and taste great!