Roll out the marzipan using a rolling pin, and cut it into strips the same length as the loaf tin.
100 g Marzipan
Pour half the cake batter into the loaf tin, top it with the marzipan strips, and then pour the remaining batter.
Bake for 50-55 minutes, then allow it to cool for 20 minutes before removing it from the tin.
Make the drizzle icing
Mix icing sugar and orange juice well, then drizzle over the cake.
50 g Icing Sugar, 2 tablespoon Orange Juice
Pro Tip: Whilst drizzling the icing, the spoon is excellent to work with. Just scoop some icing (it's probably runny) and drizzle it back and forth, creating textured smooth icing lines with a free hand.
Notes
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.