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A tea loaf, topped with chocolate and broken pieces of biscuits. Tried & Tested

Marzipan tea bread

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This impressive looking cake is easy to make, using ready made Florentine’s with their rich nutty flavour. Florentine’s are widely available in the biscuit aisle or alternatively you can make your own with our ginger and cherry Florentine recipe on this site.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:1
  • Skill level:easy

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Ingredients

For the tea bread

  • 110g 4 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 110g 4 oz Butter (unsalted) softened
  • 1 1 Egg(s) (free range) beaten
  • 100ml 3½ fl oz Milk
  • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 150g 5⅜ oz Florentine biscuits chopped
  • 100g 3½ oz Chocolate marzipan

For the chocolate glaze

  • 25ml 1 fl oz Water boiling
  • 50g 1⅞ oz Unrefined golden granulated sugar (we like Billington's) Unrefined golden granulated sugar
  • 50g 1⅞ oz Dark chocolate chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Line a 2lb loaf tin with baking parchment. Cut the marzipan into strips.

    Ingredients for this step

    • 100g 3½ oz Chocolate marzipan
  2. Classic mode Step 2

    Cream together the sugar and butter until well blended and creamy. Add the egg and the milk gradually.

    Ingredients for this step

    • 110g 4 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 110g 4 oz Butter (unsalted) softened
    • 1 1 Egg(s) (free range) beaten
    • 100ml 3½ fl oz Milk
  3. Classic mode Step 3

    Fold in the flour and baking powder. Reserve a few of the Florentine’s for decoration, and stir the rest through the batter.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 150g 5⅜ oz Florentine biscuits chopped
  4. Classic mode Step 4

    Spoon a third of the batter into the tin, and lay over some marzipan, making sure that there is some at each end of the tin. Spoon over another third of cake mix, and the remaining marzipan, then the last of the cake mix.

  5. Classic mode Step 5

    Bake for 45 minutes, or until a skewer comes out clean when inserted.

  6. Classic mode Step 6

    Meanwhile, make the chocolate glaze. Add the water to the sugar in a bowl and stir well. Add the chocolate, and set over a pan of barely simmering water until all is dissolved and melted.

    Ingredients for this step

    • 25ml 1 fl oz Water boiling
    • 50g 1⅞ oz Unrefined golden granulated sugar (we like Billington's) Unrefined golden granulated sugar
    • 50g 1⅞ oz Dark chocolate chopped
  7. Classic mode Step 7

    At the end of the cooking time, remove the tea bread from tin, and set on a rack to cool. When the cake is cool, spoon the chocolate glaze over evenly. Sprinkle on reserved chopped Florentines. Enjoy a slice with coffee.