Rose and frangipane loaf

Rose and frangipane loaf

Loaf alla rosa e frangipane

By
From
The Italian Baker
Serves
8-10

I remember finding things not very easy at all during my early attempts as a baker. Life is strange: I ended up doing one of the last things I ever thought I would do. I was scared of baking, scared to fail. Everybody used to say: “Baking is a science and you are very bad at science and maths!” They were right in a way, but after years of studying the subject (because of course you do have to study first), I developed my own way of baking. I would refer to myself as a “punk baker”. That said, I am now able to create recipes mixing and matching ingredients in a way I never thought I would be able to do, and this recipe is an example of that. I reckon loaf cakes are underestimated; they are superfun to make and the possibilities are endless. Try them: enjoy creating interesting combinations using a base recipe, such as a pound cake recipe. Become a “punk baker” too! Have a loaf tea party, where you create a dessert table piled high with different loaf cakes and you’ll see how much fun they are!

Ingredients

Quantity Ingredient
200g butter, at room temperature, plus extra for greasing
250g plain flour, plus extra for dusting
1 1/2 teaspoons baking powder
pinch salt
150g brown sugar
1 teaspoon vanilla paste or extract
1 teaspoon rose water
4 eggs
125g marzipan, cut into small pieces

Method

  1. Preheat the oven to 160°C. Butter a 1lb loaf tin and dust with flour.
  2. Sift the flour, baking powder and salt together and set aside.
  3. In the bowl of a stand mixer, or in a mixing bowl and using electric hand-held beaters, beat the butter and sugar together until fluffy. Beat in the vanilla and rose water, then beat in the eggs, one at a time. Next, beat in the marzipan. When combined, gradually add the flour mixture with the beaters on a low speed, but do not over-mix.
  4. Pour the mixture into the prepared tin and bake for 40–45 minutes until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin for about 20 minutes before inverting on to a wire rack to cool completely.
Tags:
baking
cakes
biscuits
Italian
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