BBC Good Food Magazine

Marzipan chocolate loaf cake

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‘For something the kids can help bake, this easy recipe is perfect. Those little marzipan fruits are pure nostalgia for me, so I wanted to combine the memory of that nutty marzipan flavour with a rich chocolate cake to make the ultimate Easter treat.’

Liberty Mendez

SERVES 10 PREP 25 mins COOK 1 hr EASY V

165g salted butter, softened, plus

extra for the tin icing sugar, for dusting 350g marzipan

100g caster sugar

60g dark brown soft sugar

3 large eggs

200g self-raising flour

½ tsp baking powder

½ tsp almond extract

75ml milk

3 tbsp cocoa powder

50g dark chocolate chips

For the ganache

180ml double cream

140g dark chocolate, finely

chopped

1 tbsp golden syrup

1 tsp almond extract

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 1kg loaf tin (ours was 14 x 24 x 7cm) and line with a long strip of baking parchment. Lightly dust a surface with icing sugar and roll the marzipan out to a 1cm-thick rectangle, then cut it so that it’s just smaller than the base of the loaf tin.

2 Beat the butter and both sugars together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, flour, baking powder, almond extract, milk and cocoa powder until smooth. Fold in the chocolate chips, scraping down the sides of the bowl to ensure everything is combined.

3 Pour half the batter into the tin. Top with the marzipan rectangle, then pour the remaining batter on top and smooth the surface. Bake for 1 hr-1 hr 15 mins until golden, risen and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

4 To make the ganache, bring the cream to a simmer in a small pan. Meanwhile, put the dark chocolate, golden syrup and almond extract in a heatproof bowl. Once the cream is simmering, pour it over the chocolate mixture and set aside for 2 mins to melt. Whisk until smooth, then leave for 5 mins to cool and thicken slightly. Pour the ganache all over the cake, and cut into slices to serve.

PER SERVING 653 kcals • fat 39g • saturates 21g • carbs 63g • sugars 45g • fibre 4g • protein 10g • salt 0.7g

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