Nigella Marzipan Cake Recipe
The Nigella Marzipan Cake Recipe is a sweet, nutty and moist dessert that everyone will love. It combines soft sponge cake with rich marzipan for a unique flavor.
Ingredients
- 7 oz 200 g marzipan, chopped
- 7 oz 200 g unsalted butter, softened
- 7 oz 200 g caster sugar
- 3 large eggs
- 7 oz 200 g self-raising flour
- 1 tsp almond extract
- Zest of 1 lemon
- 2 tbsp milk if needed
- Icing sugar for dusting
Instructions
Preheat Oven and Prepare Pan
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch cake pan with parchment paper for easy removal.
Cream Butter and Sugar
- In a large bowl, beat butter and sugar together until light and fluffy. This makes the cake soft and airy.
Add Eggs and Extract
- Beat in eggs, one at a time. Add almond extract and lemon zest. Mix until everything is smooth and well combined.
Fold in Marzipan
- Gently fold in chopped marzipan pieces. This adds a rich almond flavor and small marzipan pockets inside the cake.
Add Flour
- Sift self-raising flour over the mixture. Fold carefully to avoid overmixing, which can make the cake dense.
Adjust Consistency
- If the batter is too thick, add 1–2 tablespoons of milk. It should be soft but not runny.
Pour Batter into Pan
- Transfer the batter into the prepared pan. Smooth the top with a spatula for even baking.
Bake the Cake
- Bake in the preheated oven for 40–45 minutes. Check with a toothpick; it should come out clean or with a few crumbs.
Cool the Cake
- Let the cake cool in the pan for 10 minutes. Then transfer to a cooling rack. Dust with icing sugar before serving.
Notes
- Use high-quality marzipan for better flavor.
- Beat butter and sugar well to make the cake light.
- Fold flour gently to avoid a heavy cake.
- Add lemon zest for extra freshness.
- Dust with icing sugar for a pretty finish.