The Marzipan Loaf Cake did not seem to turn out quite right for me. It took double the time to bake and still had an odd texture inside. It tasted ok but what went wrong?
Nigella's Marzipan Loaf Cake (from COOK, EAT, REPEAT) is made with marzipan or almond paste. The cake itself is not as light and airy as a regular sponge cake, it has a slightly closer, moist texture. There are several reasons why the cake may have taken a long time to cook but often it is that the oven is running too cool (which may not be noticeable with smaller items such as cupcakes) or the oven was not properly preheated when the cake went into the oven. Also, if it is not a fan oven then make sure the cake is on the centre shelf.
Make sure that all of the ingredients are at room temperature so that the cake batter emulsifies properly. Particularly the marzipan, as it will not blend smoothly into the batter if it has even the slightest hint of a chill. If possible, take all of the ingredients out of the fridge at least 3 hours before you make the cake. Marzipan doesn't usually need refrigerating anyway and can be stored at room temperature for 3-4 weeks after opening, as long as it is tightly wrapped with food wrap and then put in an airtight container and stored in a cool place away from direct light.