Marzipan loaf cake
A softly spiced almond loaf cake baked until golden and tender, easy to make in a food processor and perfect with a cup of tea.
Updated : 26 December, 2025
Easy
About 20 min.
Ingredients
150 grams
Marzipan
125 grams
Butter
1 teaspoon
Vanilla extract
50 grams
Sugar
75 grams
Flour
0.25 teaspoon
Sea salt
1 teaspoon
Baking powder
1.5 teaspoon
Cardamom
3
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170C. Fit a loaf-tin liner into a 10x20cm/4x8in, 5cm/2in deep, 450g/1lb loaf tin, or line the base with baking parchment and butter the sides.
Step 2
The simplest method is to place all of the loaf cake ingredients into a food processor and blend until completely smooth, stopping once or twice to scrape down the sides.
Step 3
If you don’t have a food processor, use almond paste rather than marzipan. Beat it together with the butter and vanilla until fully blended, then beat in the sugar. In a separate bowl, mix together the flour, salt, baking powder (use only ¾ teaspoon if not using a processor) and cardamom. Beat the eggs into the butter mixture one at a time, adding a third of the dry ingredients after each egg. Continue beating once everything has been added to ensure the batter is smooth, with no visible lumps of almond paste.
Step 4
Pour and scrape the mixture into the prepared tin. Bake for 40 minutes, loosely covering the top with foil after 30 minutes to prevent over-browning, until the cake starts to pull away from the sides of the tin and a cake tester inserted into the centre comes out clean. The surface will wrinkle slightly as the cake cools.
Step 5
Slice and serve, ideally with a cup of tea.
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