Edd Kimber's rhubarb, marzipan and white chocolate loaf recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s rhubarb marzipan and white chocolate loaf recipe By Edd Kimber - April 10, 2022 This is a quick way to make a layer cake. Instead of baking three layers individually, this recipe uses a loaf cake method. It is made with marzipan, which gives it a wonderful velvety texture and keeps it fresh for days. A great cake for Easter. Nassima Rothacker SERVES 10 70g unsalted butter, plus extra for greasing 125g caster sugar Zest of 2 lemons 100g white marzipan 3 large eggs 100ml double cream A few drops of almond extract 160g plain flour 1 tsp baking powder 1⁄4 tsp fine sea salt TO LAYER 150g rhubarb jam (find recipe here) TO GLAZE 200g white chocolate 2 tbsp coconut oil Zest of 1 lemon Preheat the oven to 180C/160C fan/gas 4. Lightly grease a 1lb/450g loaf tin (approx 21cm x 10cm) and line with a strip of parchment that overhangs the long sides of the tin. Place the sugar and lemon zest in the bowl of a food processor and pulse until the sugar is moistened and fragrant. Add the marzipan and pulse until the mixture resembles fine breadcrumbs. Add the butter and pulse again until the mixture is smooth. Add the remaining ingredients and pulse a final time until a smooth cake batter is formed. Scrape the batter into the prepared loaf tin and spread over the base evenly. Bake for about 40 minutes or until a skewer, inserted into the centre of the cake, comes out clean. Remove from the oven and cool for 15 minutes then take the cake out of the tin, transfer to a wire rack and cool completely. Use a serrated knife to slice the cake into three even layers. Spread half of the jam on the base layer of the cake then place the next cake layer on top and repeat, finishing with the top layer of the cake. Place the cake in the fridge for an hour to chill. For the glaze, melt together the chocolate and the coconut oil. Once melted, remove from the heat and allow to cool until just lukewarm but still pourable. Pour over the cake and allow the glaze to drip down the sides. Once the glaze is set, grate over the zest of the lemon. This cake will keep for up to three days in a sealed container. Follow Edd of Instagram and TikTok @theboywhobakes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved