Easy Marzipan Cake

Seriously, This Easy Marzipan Cake is love at first bite. It is a moist loaf cake flavord with orange and Marzipan and topped with a simple icing. 

Jump to:

• Marzipan Cake Recipe
• Store-bought Marzipan vs Homemade
• What Is Marzipan?
• Ingredients
• Variations & Substitutions
• How To Make Marzipan Cake?
• Expert Tips!
• Serving Suggestions
• Storage
• Easy Cake Recipes
• Recipe Card
• Comments

Marzipan Cake Recipe

Friends, I really love this cake. It's one of the easiest cakes I have ever made. It has a moist, soft texture and a sweet, nutty flavor! I promise if you try it, you will love it too!

This is my first time to use Marzipan, but I found that Marzipan keeps the cake moist and prevents it from getting stale.

Also, I found that it has a sweet and nutty flavor with a taste similar to the almond paste.

Store-bought Marzipan vs Homemade

Although I have used store-bought marzipan for this recipe because it is convenient and easy to use, I found out that homemade is way better to use.

Let's get this clear: all baked goods are great for the heart because they make us happy. However, I found that the marzipan you get at the grocery store contains a whole lot of sugar, which is not ideal for me.

So, I recommend you attempt to make it at home from ground almonds and possibly brown sugar for a richer Marzipan.

What Is Marzipan?

You might know it as almond candy dough if you live in the US, which is, honestly, a great way to put it. It's used as part of many desserts such as this one, but it's also a whole dessert on its own.

You'll often see it served drizzled with chocolate or shaped like a sweet fruit-like imitation.

Ingredients

Note: This is just an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

For the loaf of cake, you'll need:

• Butter: I used unsalted butter.
• Granulated sugar: You can use brown sugar instead.
• Eggs: To make this cake rise properly, I used 3 large eggs.
• Flour: I used All-purpose flour.
• Baking powder: Not to be confused with baking soda.
• Vanilla extract: I used it for extra flavor.
• Orange zest: I prefer it freshly peeled.
• Marzipan: I used store-bought Marzipan; however, if you have some homemade on hand, use them.

For the drizzled icing on top, you'll need:

• Sieved icing sugar: It dissolves quickly.
• Orange juice: I used fresh orange juice.

Variations & Substitutions

• Suppose you don't have orange zest or even oranges in the house, in which case you can use alternatives such as orange extract or orange juice. I prefer you use either freshly squeezed orange juice or the kind that is not a concentrate!
• You can completely opt-out of the orange extract, juice, and zest for some lemon flavouring. Use lemon zest in the batter and its juice in the icing.
• Although the Marzipan adds a great nutty taste and texture to the cake, add some almond extract or essence for that extra flavour.
• You can also add finely chopped almonds for crunch!

How To Make Marzipan Cake?

Before starting, first things always first, preheat the oven to 180C / 350F. Then, line a 2lb loaf tin with parchment paper. Now, let's start.

To begin, take out a mixing bowl. We're going to mix all the ingredients in this bowl, so make sure it's big to contain all the ingredients and still offer some room for some whisking.

One: For starters, whisk together the butter and sugar until creamy and fluffy.

Two: Next, add the eggs and vanilla extract. Keep whisking.

Three: Now, fold in the flour and baking powder. Whisk till the batter is a nice consistency, still feeling fluffy.

Four: Lastly, add in the orange zest, and mix until combined.

Five: Now that the batter is ready to go, we will add a Marzipan layer to our loaf of cake.

Six: Roll out the Marzipan using a rolling pin, with a sharp knife cut it into strips the same length as the loaf tin.

Seven: Pour half the cake batter into the loaf tin, top it with the marzipan strips, and pour the remaining batter.

Eight: Bake for 50-55 minutes, then allow it to cool for 20 minutes before removing it from the tin.

As you wait for your loaf cake to be baked, hop on into making the icing for it.

Nine - Make the drizzle icing: To make the drizzle icing, just mix icing sugar and orange juice really well.

Ten: Once the loaf cake is out of the oven, just drizzle the runny mixture, and you're good to go!

Pro Tip: Whilst drizzling the icing, the spoon is excellent to work with. Just scoop some icing and drizzle it back and forth, creating textured, smooth icing lines with a free hand.

Expert Tips!

• Leave all of your ingredients out 30-40 minutes before beginning your baking. This will ensure that all your ingredients are at room temperature and mix quickly.
• If the baking paper is hard to work with and you're not a pro baker, you can opt for loaf tin liners.

Serving Suggestions

The simplicity of this cake allows it to be gulped down any time of the day. I like it best with my breakfast teas such as Thyme Tea, Chocolate Milk Tea or Chocolate Bubble Tea.

You can also serve it with a big dollop of Biscoff Ice Cream, Red Velvet Ice Cream or Red Bean Ice Cream.

Storage

Store: This cake will keep really well for 4-5 days, given that it's kept in an air-tight container. That is, of course, in a cool and dry place.

Freeze: To freeze this cake, just wrap it in some plastic and seal it either in a container or some foil paper.

If you give this recipe or an alternate recipe inspired by this one a shot, don't forget to comment below on how it went. I love it when you share.

Easy Cake Recipes

• Lemon Poppy Seed Loaf
• Chocolate Marble Loaf Cake With Sour Cream
• Funfetti Icebox Cake
• Easy Date Loaf
• Madeira Loaf Cake

Thank you for checking out my recipe! Follow Healthy Life Trainer on Pinterest to keep up-to-date with all new recipes.

Recipe Card