Today I made the Golden Apricot and Marzipan loaf cake, mainly because I wanted to use up the leftover marzipan from the weekend. It is such a simple recipe that could be made with children, I used a loaf tin again and lined it with a loaf tin baking paper liner which makes life a whole lot easier when removing it from the tin.
Mine didn't quite rise to a nicely domed loaf, it was flatter on the top. I think this was because I put a little too much mixture in the tin.
The last step of glazing the loaf and sprinkling flaked almonds onto it is such an easy addition but makes it look much more impressive!
This would be perfect with a cup of tea and keeps for 5 days so you can make it ahead of time. The little patches of marzipan are delightful making this into a sort of all year round stollen!
I don't know what else to write today as the whole thing went smoothly, the only thing is if you do choose to make this with children be extra careful when removing it from the oven as the marzipan oozes out the sides a little and is blisteringly hot.
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