"Anything bright and zingy is particularly welcome in January, even more so when it's in the form of cake. I always have an odd end of marzipan after the festive season, and this is a great way to use it up and bring that cosy almond flavour. The marzipan gets blitzed into the butter for a plush-textured loaf cake, and comes together in minutes thanks to simply putting everything in a food processor."
"Put the butter and marzipan in a food processor and blitz until smooth. Add the sugar and orange and lemon zest, give the mix a quick pulse, then add the eggs and pulse again. Tip in the dry ingredients and pulse just until you have a smooth batter, then mix in the orange juice, reserving two tablespoons to make the icing, and the yoghurt until combined."
"To make the icing, mix two tablespoons of orange juice with two tablespoons of lemon juice in a small bowl. Put the icing sugar in a second bowl and add the citrus juice a tablespoon at a time, until the icing has a slightly thick but pourable consistency. Remove the cake from its tin, then pour over the icing. Top with the toasted flaked almonds and leave to set before slicing and serving."
Anything bright and zingy is particularly welcome in January, and leftover marzipan can be used to add cosy almond flavour to a loaf cake. Softened butter and marzipan are blitzed together in a food processor, then caster sugar, orange and lemon zest and eggs are pulsed in. Plain flour, ground almonds, sea salt and baking powder are added to form a smooth batter, then orange juice and plain yoghurt are mixed through. Batter goes into a lined 2lb loaf tin and bakes at 180C (160C fan) for about 45–55 minutes. A citrus icing is poured over and the cake is topped with toasted flaked almonds.
Read at www.theguardian.com
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