Marzipan Poppy Seed Loaf
A fresh and fragrant loaf made with marzipan and poppy seeds from the box cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g marzipan base
- 220 g flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 200 g butter
- 150 g sugar
- 2 tbsp vanilla sugar
- 1 pinch lemon zest (unprocessed)
- 5 eggs
- 20 ml pear brandy
- 100 g poppy seeds
- 2 pears
- 1 tsp lemon juice
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C fan. Line a loaf tin with parchment paper.
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2.
Cube the marzipan and dust it with 1 tbsp flour. In a separate bowl, mix the remaining flour with cornstarch and baking powder. Beat the butter with sugar, vanilla sugar, and lemon zest until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pear brandy, poppy seeds, and the dry flour mixture to form a smooth dough. Fold in the marzipan cubes.
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3.
Fill about one‑third of the dough into the tin and level it. Peel, halve, core, and cut the pears into wedges. Drizzle them with lemon juice. Arrange half of the pear wedges on top of the dough and cover with another third of the dough. Smooth again and repeat the layering once more. Finish by smoothing the top and bake in the oven for about 1 hour.
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4.
Remove the loaf from the oven, let it cool briefly, then carefully lift it out of the tin and place it on a cooling rack. Dust with powdered sugar before serving.
