Pineapple Cake with Marzipan

Ingredients

• 170 g (¾ cup)unsalted butter, at room temperature
• 198 g (7 oz)homemade marzipan
• 150 g (¾ cup)granulated sugar
• 5 ml (1 teaspoon)quality pure vanilla extract
• 5 ml (1 teaspoon)pineapple extract (optional)
• 3large eggs
• 250 g (2 cups)plain flour
• 10 ml (2 teaspoons)baking powder
• ¼ teaspoonsalt
• 567 g (20 oz)tinned diced pineapple, drained and chopped a little smaller
• 198 g (7 oz)dark chocolate, chopped
• 10 ml (2 teaspoons)coconut oil

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Grease a 23 × 13 cm (9 × 5 inch) loaf tin.

2. 2

   Mix the base

   Beat the marzipan and room-temperature butter in a large mixing bowl until smooth and combined. Beat in the sugar and vanilla. Add the optional pineapple extract if you want a stronger pineapple flavour, then beat in the eggs one at a time.

3. 3

   Add fruit and bake

   In a separate bowl, combine the flour, baking powder and salt. Add this to the batter and beat just until combined, then stir in the pineapple. Transfer the batter to the greased 23 × 13 cm (9 × 5 inch) loaf tin and smooth the top. Bake on the middle rack for 65–75 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

4. 4

   Glaze and serve

   Microwave the chocolate until melted, then stir in the coconut oil. Spread the glaze over the top and sides of the cake. Leave the cake somewhere cool until the glaze has set, then slice and serve.

What is pineapple and marzipan cake?

This is a sweet loaf cake that brings together pineapple, almond-rich marzipan and a dark chocolate coating. Marzipan is a confection made primarily from almonds and sugar, used here in the cake batter for sweetness and its distinctive flavour.

The recipe draws on familiar European baking ingredients, pairing marzipan with fruit in a simple loaf format. Drained pineapple adds bursts of fruit, while the chocolate glaze gives the finished cake a contrasting, bittersweet top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 7g protein, 47g carbs, 23g fat.

The flour, sugar and pineapple provide most of the carbohydrates, while butter, marzipan, chocolate and coconut oil contribute much of the fat. Eggs, marzipan and flour contribute protein. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

The marzipan and butter base

Room-temperature butter: beat it with the marzipan until the mixture is smooth and cohesive. Soft butter blends more readily, so take it out of the fridge ahead of mixing.

Eggs: add them one at a time, beating after each addition. This helps them incorporate evenly into the butter and marzipan mixture.

Getting the pineapple ready

Drain well: excess liquid can make the loaf heavy and affect how evenly it bakes. Chop the drained pieces a little smaller, as directed, so they distribute through the batter.

Optional extract: pineapple extract can make the fruit flavour more pronounced, but the cake works without it. Add it with the vanilla before mixing in the eggs.

Mixing for a tender crumb

Dry ingredients: combine the flour, baking powder and salt separately before adding them to the wet mixture. This spreads the raising agent through the flour.

Light touch: beat only until the flour has disappeared, then fold or stir in the pineapple. Mixing more than needed can make a loaf cake dense.

Checking when it is baked

Timing: bake the loaf on the middle rack for 65–75 minutes. Start checking towards the earlier end of the range, since ovens and tins can vary.

Doneness: a toothpick inserted in the centre should come out clean. Let the cake rest in its tin for 10 minutes before turning it onto a rack to cool completely.

Making the chocolate glaze

Melt the chopped chocolate in the microwave, checking and stirring it as needed so it melts evenly. Stir in the coconut oil once the chocolate is melted.

Wait until the loaf is completely cool before glazing, or the chocolate may run off rather than coat the cake. Let the finished glaze set in a cool place before slicing.

Serving the loaf

Slice the cake once the glaze has hardened, using a sharp knife for neat pieces. Its sweet fruit, marzipan and chocolate make it suitable for an afternoon treat or a simple dessert.

For a more balanced plate, serve a slice with fresh fruit or plain yoghurt rather than adding another rich topping. A cup of tea or coffee also pairs well with the chocolate glaze.

Recipe notes & tips

• Bring the butter and eggs to room temperature so they blend more easily into the batter.
• Drain the pineapple thoroughly before chopping it smaller.
• Stop mixing as soon as the flour is incorporated to help keep the crumb tender.
• Use a toothpick in the centre to check the loaf rather than judging by the surface alone.
• Cool the cake completely before spreading on the glaze.
• Let the chocolate set before cutting for cleaner slices.

Variations

• Skip the extract: leave out the optional pineapple extract for a gentler fruit flavour.
• Use homemade marzipan: prepare it yourself if you prefer to make that component from scratch.
• Choose another chocolate: use a different dark chocolate to adjust the glaze's intensity.
• Serve with fruit: add fresh pineapple or another fresh fruit alongside each slice.
• Make smaller slices: cut thin portions when serving the cake as an afternoon treat.

Common mistakes to avoid

• Wet pineapple: drain it thoroughly before adding, or extra liquid can weigh down the batter.
• Cold butter: let it soften at room temperature so it beats smoothly with the marzipan.
• Overmixing: stop once the flour is combined to avoid a tougher cake.
• Guessing doneness: test the centre with a toothpick and bake for the full 65–75 minutes as needed.
• Glazing a warm cake: cool it completely first so the chocolate stays on the loaf.
• Cutting too soon: wait for the glaze to harden to make neater slices.

How to store

Store the cooled cake in an airtight container in a cool place and eat within 3 days. If the room is warm, refrigerate it; allow slices to come towards room temperature before serving. The recipe does not specify a reheating method.

Frequently asked questions