This cake is so incredibly moist its unreal! It would have been just fine without the glaze but I couldn’t resist adding a fruity sweetness to marry with the aromatic almond flavour.
The story behind this cake is a packet of marzipan that had been sitting in the cupboard since before Christmas. I very rarely use marzipan, only at Christmas time or for filling croissants but I didn’t want to use it for ‘same old’ that.
I remembered coming across cake recipes in the past that used marzipan in the batter. However, I had no record of them and although I found a few (literally) recipes on the internet, they were all for quite large cakes that used 5 or 6 eggs and a tonne of butter and flour. I didn’t want to halve any of the recipes as some of the amounts would have been difficult to halve and I wasn’t sure of their reliability. And then I came upon this little gem which looked exactly what I was after! So, I slightly adapted the recipe to put my own little mark on it and make it more almondy! I also added a wonderful glaze which really works magic with this loaf.
Ingredients: Serves 8
85 g marzipan
2 egg replacements
75 g plain flour
150 g caster sugar
1 tsp baking powder
200 g soft vegan margarine
1/4tsp almond extract
For the glaze:
1tbsp raspberry jam
50g icing sugar
- Preheat the oven to 180ºC and grease and line the base of a 2lb loaf tin.
- In a food processor blitz together the marzipan and sugar until its blended and crumby. Add the remaining ingredients and blitz until smooth.
- To make by hand, stir the marzipan and sugar together. Add the eggs one at a time and stir in the soft butter. Mix the flour and baking powder and sieve into the mixture.
- Spoon into the tin and bake for 30-35 minutes until a skewer comes out without any batter (it will come out moist though!).
- Leave to cool in the tin for about 20 minutes before turning out to cool completely on a wire rack. The cake may sink a little in the middle, just turn it out upside down and it will flatten itself out – besides the glaze would cover that too!
- Whilst the cake is cooling make the glaze. Simply heat the jam and water over a medium heat until melted and liquid, stirring all the time. Remove from the heat and add the icing sugar and beat until smooth and a beautiful pinky red colour.
- Pour over the cooled cake letting it drizzle where it will.