Anything bright and zingy is particularly welcome in January, even more so when it’s in the form of cake. I always have an odd end of marzipan after the festive season, and this is a great way to use it up and bring that cosy almond flavour. The marzipan gets blitzed into the butter for a plush-textured loaf cake, and comes together in minutes thanks to simply putting everything in a food processor.

Citrus and almond cake

Prep 10 min
Cook 1 hr 10 min, plus cooling
Serves 8-10

200g unsalted butter, softened
125g marzipan
150g caster sugar
Finely grated zest and juice of 1 orange, plus 2 tbsp extra juice for the icing
Finely grated zest and juice of 1 lemon
3 large eggs
220g plain flour
50g ground almonds
¼ tsp fine sea salt
2 tsp baking powder
50g plain yoghurt

To finish
100g icing sugar
40g toasted flaked almonds

Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 2lb loaf tin with baking paper.

Put the butter and marzipan in a food processor and blitz until smooth. Add the sugar and orange and lemon zest, give the mix a quick pulse, then add the eggs and pulse again. Tip in the dry ingredients and pulse just until you have a smooth batter, then mix in the orange juice, reserving two tablespoons to make the icing, and the yoghurt until combined.

Pour the batter into the lined tin and bake for 45-55 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes.

To make the icing, mix two tablespoons of orange juice with two tablespoons of lemon juice in a small bowl. Put the icing sugar in a second bowl and add the citrus juice a tablespoon at a time, until the icing has a slightly thick but pourable consistency.

Remove the cake from its tin, then pour over the icing. Top with the toasted flaked almonds and leave to set before slicing and serving.