It was meant to be.  Marzipan is one of Brock’s favorite foods, I just received Molly Yeh’s book, ‘Molly on the Range’, from the library, and then the ‘Scloaf’, was highlighted on Food52.  I also happened to be looking for some baked goodness to go with a family breakfast so a lot of people won with this one.  Next time I will try a 9 x 5 pan as by the time it’s done in the middle, some outside bits get very dark in the 8 x 4 pan…but other than that, Brock used the instant thermometer (200 for scones, he took it out at 170), and we had a brilliant breakfast loaf.  ( And we learned that Waverly has definitely inherited the marzipan gene!) – enjoy!

Dark Chocolate Marzipan Loaf

~ 8 oz or 225 g of marzipan, chopped into 1/2 inch or smaller pieces (I found it easiest to cut thin strips and then break off tiny pieces)

1 T. icing sugar AND 1/2 c. dark chocolate chips

2 c. flour AND 1 T. baking powder

1/2 t. kosher salt AND 2 T. sugar

3/4 c. cold butter, cut into 1/2 inch cubes

2 large eggs AND 1/2 c. buttermilk (or heavy cream)

1/2 t. EACH vanilla AND almond extract

another teaspoon of sugar to sprinkle on the top

butter for serving (jam is recommended)

Preheat the oven to 400, butter an 8 x 4 loaf pan (or try a 9 x 5 and let me know how it goes), then line it with a piece of parchment so that there are parchment ‘wings’ hanging over the 2 long sides (I use metal clips to attach the parchment to the pan.

In a large bowl, toss the chopped marzipan with the icing sugar, then stir in the chocolate and set the bowl aside.  In your food processor, pulse together the flour, baking powder, salt and sugar, then add in the cold butter and pulse until the butter is the size of peas.  Scrape this dry mix into the marzipan bowl and give it a stir.  In a small bowl, whisk together the eggs, buttermilk, vanilla and almond extracts, then add this wet mix to everything else and stir with a sturdy spatula until just combined.  I was worried that there wasn’t enough liquid, but it does come together – it will remind you of scone dough.  Scrape the mix into your prepared pan, sprinkle the top of it with a teaspoon or so of sugar (for crunch), and bake for 40 to 50 minutes until there is no squish in the middle at all.  As I mentioned, it will get quite brown and an instant thermometer would be helpful with this loaf.

Allow the ‘scloaf’ to rest in it’s pan for about 15 minutes before removing it to a rack to cool, or a cutting board to slice.  We enjoyed ours straight up, but butter would never be turned down (especially if it’s still warm!).

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