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Marzipan loaf cake.
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5 from 6 votes

Easy Marzipan Cake

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.
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 399kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Wooden Spoon
  • Microplane Grater
  • Citrus Juicer
  • Rolling Pin
  • 2lb Loaf Tin
  • Baking Paper

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

Top Tips:
  • 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.
 
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 100g 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Marzipan Cake
Amount per Serving
Calories
399
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
65
mg
22
%
Sodium
 
88
mg
4
%
Potassium
 
118
mg
3
%
Carbohydrates
 
57
g
19
%
Fiber
 
1
g
4
%
Sugar
 
33
g
37
%
Protein
 
11
g
22
%
Vitamin A
 
141
IU
3
%
Vitamin C
 
8
mg
10
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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