As the winter chill settles in, there’s nothing quite like a bright and zesty treat to lift the spirits. British chef Benjamina Ebuehi offers a delightful recipe for a citrus and almond cake, perfect for those looking to bring some cheer to their January baking. This easy-to-make loaf not only makes use of leftover marzipan but also promises a moist, flavourful cake that pairs beautifully with a steaming cup of tea.
A Sweet Solution for Leftover Marzipan
After the festive season, many find themselves with remnants of marzipan lingering in kitchen cupboards. Ebuehi’s recipe is a brilliant way to repurpose this sweet ingredient into something truly special. By blending marzipan into the butter, the cake achieves a luxurious texture that will have your taste buds dancing.
The preparation is straightforward, making it ideal for both experienced bakers and novices alike. Utilizing a food processor means that in just a matter of minutes, you can have your batter ready for the oven.
Ingredients You’ll Need
Before diving into the baking process, gather the following ingredients:
– **200g unsalted butter**, softened
– **125g marzipan**
– **150g caster sugar**
– **Grated zest and juice of 1 orange** (plus an extra 2 tablespoons for icing)
– **Grated zest and juice of 1 lemon**
– **3 large eggs**
– **220g plain flour**
– **50g ground almonds**
– **¼ tsp fine sea salt**
– **2 tsp baking powder**
– **50g plain yoghurt**
For the Icing:
– **100g icing sugar**
– **40g toasted flaked almonds**
Baking Instructions
To start, preheat your oven to 180°C (160°C for fan ovens) or 350°F, and prepare a 2lb loaf tin by greasing and lining it with baking paper.
1. In a food processor, combine the softened butter and marzipan, blending until smooth.
2. Add the caster sugar along with the zests of both the orange and lemon. Pulse the mixture briefly before introducing the eggs.
3. Next, incorporate the dry ingredients—plain flour, ground almonds, sea salt, and baking powder—and pulse until a smooth batter forms.
4. Finally, mix in the orange juice (remember to reserve two tablespoons for the icing) and yoghurt until well combined.
Pour the batter into your prepared tin and bake for approximately 45 to 55 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for around 10 minutes before transferring it onto a wire rack.
Creating the Icing
For the finishing touch, mix the reserved orange juice with some lemon juice in a bowl. Gradually add the icing sugar, stirring until you achieve a pourable yet slightly thick consistency. Once the cake has cooled, drizzle the icing over the top and sprinkle with toasted flaked almonds. Let it set before slicing into this delightful creation.
Why it Matters
Benjamina Ebuehi’s citrus and almond cake is more than just a delectable dessert; it embodies the spirit of resourcefulness in the kitchen. By turning leftover marzipan into a treat that brightens dreary winter days, it encourages creativity and sustainability in our cooking habits. This recipe not only provides a sweet escape but also serves as a reminder that even in the quietest months, we can find joy and warmth through the simple act of baking. Whether enjoyed alone or shared with loved ones, this cake is sure to bring a slice of sunshine to your January.
