Molly Yeh’s Dark Chocolate Marzipan Scone Loaf

By Genius Recipes
May 9, 2017
55 Comments


Author Notes: This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it's quite a different little number, and thanks to a slew of hidden perks—it's better. To read the full article, head here. Adapted slightly from Molly on the Range (Rodale, 2016).Genius Recipes

Makes: one 8 x 4-inch loaf

Ingredients

  • 7 to 8 ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
  • 1 tablespoon powdered sugar
  • 1/2 cup dark chocolate chips
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs
  • 1/2 cup buttermilk or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Jam, for serving

Directions

  1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
  2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.
  3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can cut the butter in quickly with your hands or a pastry blender.)
  4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
  5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you poke it with your finger, with no squishy give (indicating an undercooked middle). Begin checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.
  6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve with jam.

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Reviews (55) Questions (3)

55 Comments

Jackie_69 September 30, 2018
This was an interesting and flavorful sweet loaf that I felt wasn't overwhelmingly sweet as some others complained about it being. I workout, so I'm not worried about diabetes, if that's the case. I did, however, desire more of a chocolatey flavor in advance, so I added two tablespoons of cocoa powder and I think that helped. Instead of using regular chocolate chips. I used M&Ms and that made this sweet loaf more colorful while keeping the chocolate 'chunks' intact. Again, the results weren't overly sweet. I love the unique marzipan flavor this recipe allows me to taste and this recipe was ultimately worth the money I invested into it. I'll definitely save this recipe and make it again soon! So delicious!
 
Lauren D. August 7, 2018
I had the highest of expectations for this loaf from the incredible Molly Yeh, but even with the highest effort of as little mixing as possible it turned out dry and tough. It was a bummer since I baked it for a family event. It was also quite sweet and maybe could have used a bit more salt for my personal taste.
 
marika July 9, 2018
Could anyone please give me advice on the temperature? I baked this tonight but it took more than an hour and it almost overflowed. And the bottom part got burned.
 
krikri January 28, 2018
How long does this cake last? Not as in, how quickly will we gobble it up, but rather, can I send it in the mail? I got my hopes up when I read it will "travel well" but then I thought that may not be what you mean.<br />Also, will it freeze ok?
 
Kristen M. January 29, 2018
I've found that the sugared areas (the crust and the area around the marzipan bits) can get a little soggy after a few days, so it's probably not the best option for shipping. I haven't tried freezing it, but hopefully someone else here has!
 
Jake N. January 12, 2018
Just made this loaf and added 1/2 tsp of orange blossom water. It came out very nicely with a buttery crust and a soft interior with just the right amount of sweetness. My only complaint is that it was a little bland for my taste. Next time I would add 1 tsp orange blossom water and the zest of one orange. Still super tasty though!
 
Sarahlmorford December 14, 2017
Made these tonight - I did 4 mini loaves x 2 (doubled the recipe) for teachers' gifts - how much do I love these teachers? To-die-for! This recipe is the bomb. Don't agree with other commenters - the sweetness level is perfect - there is barely any sugar in it anyway. Found marzipan easily at Safeway out in the Bay Area. Wasn't sure how small to chop it so that add in the recipe would be helpful. (I did approx pea sized) - love love love- for mini loaves 30 minutes was perfect.
 
suzanne December 6, 2017
Made it yesterday exactly as directed, with some super fresh mail-order marzipan. Delish! I agree that you could eliminate or cut the 2T sugar, but not the powdered sugar as it serves a purpose to coat the marzipan so it doesn't clump and stick. I cooked this for about 54 minutes - just fine. My mom and husband swooned.
 
Casey October 1, 2017
Absolutely wonderful recipe! Thanks so much for sharing!
 
stefanie September 22, 2017
Just made this today - sooooo good. I used some hand-crushed version of marzipan and it might have had more texture than originally intended, but turned out delicious!
 
wl110 May 30, 2017
I found this to be WAY too sweet, even (1) omitting the confectioner's sugar (2) using almond paste instead of marzipan, and (3) being an almond paste/marzipan junkie. Next time, I'd still omit the confectioner's sugar, use half the amount of almond paste (cut into smaller bits), and maybe cut back on the sugar as well.
 
Katherine H. May 24, 2017
Made this scone loaf today! Incredible! I subbed half the butter for plain non-fat greek yogurt to lighten things up (so 6 tbsp butter, 6 tbsp yogurt). I also didn't have any dark chocolate or marzipan on hand, so I did a half cup semi-sweet chips, and a half-cup of candied ginger (cut into smaller chunks). LOVE the chocolate and ginger combo and will probably make it like this the next time.
 
Tom May 24, 2017
Given the crust on top, it would be helpful to have an internal temperature for doneness.
 
Kristen M. October 22, 2017
Tom, I just wanted to let you know (belatedly) that I've added internal temperature to the recipe—thanks for the suggestion.
 
Barbara F. May 15, 2017
My little box of almond paste (packaged in foil inside) was 8 oz. and I used it all. I wasn't sure where to find marzipan in my grocery store, but I always see almond paste. I cubed in up. It was so delicious in this "scloaf!" lol.
 
Amy May 15, 2017
To those who've used almond paste instead of marzipan --- did you use 7 to 8 ounces? Or a different amount? Thank you.
 
robinorig May 15, 2017
I used about 7 oz... not critical, just want to be sure it's spread throughout like the chocolate chips.<br />
 
robinorig May 15, 2017
Made this over the weekend and brought it to a potluck. It was so delicious! I didn't have marzipan but had my own homemade almond paste in the freezer so I used that along with dark chocolate chunks and added some fresh ginger. Can't wait to play with this further...
 
Bubbi May 15, 2017
Did you grate or chop the fresh ginger and how much? I thought you would have used chopped candied ginger. I keep fresh ginger in my freezer and use it as needed.
 
robinorig May 16, 2017
I would have used candied ginger but had used it up. I added fresh ginger to my own almond paste.in the food processor... not too much as it's strong. If I were making it with store bought almond paste I'd probably add candied ginger instead.
 
Judy S. May 15, 2017
My kids (15 and 12) made this yesterday, and it was delicious. (I might use a bit less sugar next time -- and there will be a next time.). Buttermilk worked well, so no need for cream. Funny thing is that my daughter (15)was about to tip a half a CUP of vanilla into the recipe, instead of half a teaspoon, when my husband saw it and stopped her. He's never made anything more than eggs, but even he realized that that couldn't be right. Could you imagine??
 
ssubrama May 15, 2017
I made it with the Reese's substitution and it worked really well! I was worried it would be too dry and crumbly, but it was perfect -- scone texture, loaf shape. I made it the night before and kept it in the refrigerator, then warmed at 200 degrees before serving.
 
lilliwill May 14, 2017
this surpassed every expectation! thank you!
 
lilliwill May 15, 2017
It was the hit at our Mother's Day Brunch ⚘
 
Barbara F. May 14, 2017
I DID FIND where it said to add the flour mixture to the marzipan! I used almond paste -- with an added Tablespoon of sugar. This was FANTASTIC! Very delicious! Very sweet! Super tasty. Everyone loved it. I will make again. To FJT: 3/4 c. butter is 170 grams or 1 1/2 sticks.
 
FJT May 13, 2017
I'd love to make this but I need help with the quantity of butter ... I'm just about used to butter in sticks, but how do I measure 3/4 cup of butter (or better yet, what should it weigh in grams?).
 
capers May 13, 2017
3/4 cup butter is 170 grams
 
ellen September 5, 2018
1 stick of butter is 1/2 cup, so 3/4 cup would take 1.5 sticks 😊