Marzipan Tea Cake

Although you’re more likely to see marzipan sculpted into the shape of fruits and cute woodland animals this time of year, I value it more as an ingredient than as a modeling medium. Chopped up and baked into this tender loaf, it becomes so soft that the pieces practically melt in your mouth, the aroma of almonds infused through every last crumb. Soaked in your choice of spirits, this cake does actually get better with age, so feel free to make it up to one week in advance.