This Nigella-inspired marzipan cake is a rich, moist, and flavorful almond loaf that’s perfect for tea time or special occasions. Made with simple ingredients, it delivers a soft texture and deep nutty aroma. The marzipan adds natural sweetness and keeps the cake tender for days. It’s an easy yet elegant dessert that feels comforting and indulgent at the same time.
Total Time:1 hr 10 minutes
Yield:8–10 servings
Ingredients
200g marzipan (grated or chopped)
200g unsalted butter (softened)
150g caster sugar
3 large eggs
150g all-purpose flour
1 tsp baking powder
1 tsp almond extract
2 tbsp milk
Optional: sliced almonds for topping
Instructions
Preheat oven to 170°C (340°F) and line a loaf tin with parchment paper.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Fold in the grated marzipan gently.
Sift in flour and baking powder, then mix until combined.
Add almond extract and milk, stirring to form a smooth batter.
Pour into the prepared tin and level the top.
Bake for 50–60 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Use high-quality marzipan for the best flavor.
Do not overmix the batter to maintain a soft texture.
