Nigella Marzipan Loaf Cake is made with marzipan (or almond paste), butter, eggs, plain flour, caster sugar, and cardamom. This recipe creates a tender, buttery, almond-scented loaf that’s perfect for breakfast, tea, or dessert. It takes about 50 minutes to make and serves 8–10 slices.
Nigella Marzipan Loaf Cake Ingredients
- 150g marzipan (white or yellow) or almond paste, at room temperature
- 125g soft unsalted butter
- 1 teaspoon vanilla paste (or extract)
- 50g caster sugar
- 75g plain flour (or gluten-free plain flour)
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder (gluten-free if needed)
- 1½ teaspoons ground cardamom
- 3 large eggs, at room temperature
How To Make Marzipan Loaf Cake
- Preheat & Line Tin: Heat oven to 170 °C (150 °C Fan). Line a 1lb (450g) loaf tin with baking paper.
- Blend All Ingredients: Place marzipan (torn), butter, vanilla, sugar, flour, salt, baking powder, cardamom, and eggs into a food processor. Blitz until silky and smooth, scraping down sides once or twice.
- Manual Method: If not using a processor, beat almond paste with butter and vanilla until smooth, then beat in sugar. Combine dry ingredients. Add eggs one at a time with thirds of the dry mix, beating until lump-free.
- Bake: Spoon batter into tin and bake for 40 minutes, covering loosely with foil after 30 minutes to prevent over-browning. Cake is done when a tester comes out clean and edges pull away slightly.
- Cool & Slice: Let the loaf cool in the tin; it will develop a slight top crater (“runcle”). Slice into 8–10 slices.
Recipe Tips
- Soft Marzipan: Keep marzipan at room temperature (not refrigerated) for easier blending.
- Use Almond Paste if No Processor: It’s softer and blends smoothly by hand.
- Prevent Over-Browning: Tent with foil during the last 10–15 minutes of baking.
- Warm Before Serving: Optional: warm slices in a 200 °C oven for 3–4 minutes; pair with raspberries and crème fraîche.
- Gluten-Free Option: Swap plain flour for gluten-free flour for a GF version.
What To Serve With Marzipan Loaf Cake
This cake pairs beautifully with a cup of tea or coffee. For dessert, serve warmed slices alongside roast rhubarb or fresh raspberries and a dollop of crème fraîche for a sweet-tangy balance.
How To Store Marzipan Loaf Cake
Shelf: Store in an airtight container at room temperature for up to 3 days.
Freeze: Once cooled, wrap tightly and freeze for up to 1 month. Thaw before serving.
Marzipan Loaf Cake Nutrition Facts (Estimated per Slice)
- Calories: 260 kcal
- Total Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 16 g
- Sugar: 8 g
- Protein: 5 g
- Sodium: 90 mg
- Fibre: 0.5 g
FAQs
Can I use almond paste instead of marzipan?
Yes—it’s softer and easier to beat by hand.
Do I need a food processor?
No; you can beat ingredients manually as described in the recipe.
Can this cake be gluten-free?
Yes—use gluten-free plain flour and verify other ingredients are GF.
Can I warm the slices before eating?
Definitely—3 to 4 minutes in a 200 °C oven yields a caramelised finish.
Does the loaf need icing?
No—it’s deliciously simple; icing is unnecessary and might mask the subtle almond-cardamom flavor.
Nigella Marzipan Loaf Cake Recipe
Description
A simple, tender loaf cake made with marzipan, almond, and cardamom—a fragrant, comforting slice perfect any time of day.
Ingredients
Instructions
- Preheat oven to 170 °C (150 °C Fan) and line a 1lb loaf tin.
- Blitz all ingredients in a food processor until smooth, or beat by hand using almond paste method.
- Spoon batter into tin and bake for 40 min, covering with foil after 30 min.
- Cool loaf in tin; it will slightly sink on top.
- Slice into 8–10 pieces once cooled.
Notes
- Use room-temperature marzipan for easy processing.
- Tent loaf with foil mid-bake to prevent over-browning.
- Warm slices briefly for a caramelised touch.
- The cake keeps well and is freezer-friendly.