Clara Bennett This fragrant Nigella Marzipan Loaf Cake is made with soft marzipan (or almond paste), unsalted butter, aromatic cardamom, eggs, and vanilla paste. The result is a wonderfully moist and tender loaf with a rich almond flavor and a warm, spicy scent. It makes a perfect afternoon tea treat or a cozy dessert for 8 to 10 people.
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 vanilla extract)
- 50g caster sugar (superfine sugar)
- 75g plain flour (or gluten-free plain flour)
- 1 ½ teaspoons ground cardamom
- 1 teaspoon baking powder (use 3/4 tsp if mixing by hand; ensure gluten-free if necessary)
- ¼ teaspoon fine sea salt
- 3 large eggs, at room temperature
How To Make Nigella Marzipan Loaf Cake
- Preheat and prepare: Heat your oven to 170ºC (340ºF) or 150ºC Fan. Place a paper liner into a 1lb (450g) loaf tin. Alternatively, line the bottom with parchment paper and butter the sides.
- Combine ingredients: Tear the marzipan into small lumps. Place the marzipan, butter, vanilla, sugar, flour, cardamom, baking powder, salt, and eggs into a food processor.
- Blend the batter: Blitz the mixture until it is completely smooth. Stop the processor a couple of times to scrape down the sides with a spatula to ensure everything is mixed evenly.
- Bake the cake: Pour and scrape the batter into your prepared loaf tin. Bake for roughly 40 minutes.
- Check for doneness: At the 30-minute mark, check the cake. If it is browning too fast, cover it loosely with foil. The cake is done when it starts pulling away from the sides of the tin and a cake tester comes out clean.
Recipe Tips
- Room Temperature Marzipan: It is very important that your marzipan is soft and at room temperature. If it is cold and hard, it will not blend smoothly and may leave lumps in your batter.
- The “Runckle” is Normal: Do not worry if the top of the cake wrinkles or “runckles” slightly as it cools. This is a characteristic of the recipe due to the moisture in the marzipan.
- Using a Stand Mixer: If you do not have a food processor, it is better to use almond paste instead of marzipan. Beat the paste with the butter and vanilla first, then add sugar. Mix the dry ingredients separately. Beat the eggs in one by one, alternating with the dry mix. Note: Reduce baking powder to 3/4 teaspoon for this method.
- Fresh Cardamom: For the most potent flavor, grind your own cardamom seeds using a mortar and pestle rather than using pre-ground spice that has been sitting in the cupboard.
What To Serve Nigella Marzipan Loaf Cake
This cake is rich and dense, so it pairs beautifully with hot beverages. Serve a slice with a strong black coffee or a cup of chai tea to highlight the cardamom notes.
For a dessert presentation, serve it with:
- A dollop of crème fraîche or unsweetened whipped cream to cut through the sweetness.
- Poached pears or apricots, which complement the almond flavor.
- A simple dusting of powdered sugar for an elegant finish.
How To Store Nigella Marzipan Loaf Cake Leftovers
- Refrigerate: This cake stays moist for days. Store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but bring it to room temperature before eating for the best texture.
- Freeze: Wrap the loaf (or individual slices) tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw on the counter before serving.
Nigella Marzipan Loaf Cake Nutrition Facts
Serving Size: 1 slice (approx 1/10 of loaf)
- Calories: 225 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 110mg
- Total Carbohydrate: 20g
- Sugars: 12g
- Protein: 4g
Frequently Asked Questions
- Can I make this gluten-free? Yes. Nigella specifically notes that you can use gluten-free plain flour and gluten-free baking powder. The texture remains excellent because the marzipan provides moisture and structure.
- What is the difference between marzipan and almond paste?Marzipan has a higher sugar content and is smoother, often used for molding. Almond paste has more almonds and less sugar, making it coarser. Both work here, but almond paste is easier to break down if you are mixing by hand.
- Can I omit the cardamom? Yes, if you dislike cardamom, you can leave it out. You might want to increase the vanilla slightly or add lemon zest for a different flavor profile.
- Why did my cake sink slightly? This cake is dense and moist. If it sinks, it might be underbaked. Make sure the cake tester comes out clean, and remember that a slight wrinkle on top is normal for this specific recipe.
Try More Recipes:
- Nigella Guiness Cake Recipe
- Nigella Dairy Free Chocolate Cake Recipe
- Nigella Carrot Cake Muffins Recipe
Nigella Marzipan Loaf Cake Recipe
Description
Nigella Marzipan Loaf Cake is a simple yet luxurious loaf made by blitzing marzipan, butter, and spices in a processor. It offers a dense, moist crumb with a fragrant cardamom and almond aroma.
Ingredients
Instructions
- Prep: Preheat oven to 170ºC (340ºF). Line a 1lb loaf tin with a paper liner or parchment.
- Blitz: Put all ingredients (tear marzipan into chunks first) into a food processor. Blitz until smooth, scraping down sides as needed.
- Bake: Pour into the tin. Bake for 40 minutes. Cover with foil after 30 minutes if the top gets too dark.
- Cool: Remove when a tester comes out clean. Let cool in the tin.