Marzipan loaf cake from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 70) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rhubarb compote / roast rhubarb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a gluten-free variation. Can substitute almond paste for marzipan, and vanilla extract for vanilla paste.

  • DKennedy on August 01, 2025

    7/31/25 1st recipe baked from this book. A hit. I blitzed all the ingredients in the food processor. The batter is quite dense and did not quite fill the pan 1/3 up the sides. I worried it was going to be a flop. To quote Will, not to worry, all will be well. Mine needed 5 minutes more in the oven (with the temp increased to 350 for the last 5 minutes) to fully cook through. Lined with parchment, it lifted right out. A lovely cake. Not overpoweringly sweet but next time consider if the sugar could be omitted. Opt for fresh ground cardamom or increase the amount. And Lime zest would be a nice touch.

  • anya_sf on April 20, 2023

    Super moist like most almond cakes, with very prominent flavors - I actually thought the cardamom could be reduced (I used Burlap & Barrel), but my mother-in-law thought it was perfect. My cake took 55 min to bake in a fully-lined pan.

  • IvyManning on January 02, 2023

    Even my mother in law liked this. And she likes nothing.

  • Lepa on May 13, 2021

    This cake knocked my socks off. It was so delicious, moist and buttery. My cake took 45-50 minutes. As instructed, I tented it with foil after 30 minutes. I can't wait to have another slice in the morning.

  • etcjm on March 06, 2021

    Guilty of not reading this recipe properly until I had already started... I didn't realise there was ground cardamom in it. I have noted plenty of recipes with this as an ingredient but never been brave enough. I still wasn't and opted for 1 teaspoon instead of 1.5. The length of time to cook (or the temp) is not right for this cake. At 150fan (recommended) it was still a batter at 30mins, and this was when I was supposed to be putting foil on to stop it burning... Anyway, after 50 minutes it was just about done. When eaten warm, I think the cardamom was overpowering. Cold - it's quite nice. I need to see if it grows on me. Very easy to do though when all chucked in the food processor, and a nice smaller cake in a 1pound tin. I did it gluten free.

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