For the Marzipan Loaf Cake, why is the baking powder reduced to ¾ teaspoon if the cake is not made in a food processor? Thank you.
Nigella's Marzipan Loaf Cake (from COOK, EAT, REPEAT) may be a plain cake but it has an alluring almondy dampness with a tender crumb, though it is not as aerated as a Victoria sponge cake. The cake can be made in a food processor or by the creaming method, but it is easier to blend the marzipan smoothly into the cake batter using the food processor method.
The baking powder is reduced slightly, from1 teaspoon to ¾ teaapoon, when made with the creaming method as the action of beating butter and sugar together incorporates air into the cake batter. The air captured in the mixture then helps the cake to rise, reducing the need for a chemical leavening, such as baking powder. When a food processor is used it does not incorporate air in the same way, so a little more baking powder is needed. It is quite common to add a little extra baking powder to cakes that are made in a food processor or by the all-in-one method.