Bake this tasty, easy teatime treat and freeze it ready-sliced – you can whip out just what you need from the freezer when Marzipan and orange traybake unexpected visitors drop by.
Makes: 16 slices
Prep time: 10 mins
Cooking time: 40 mins
Total time: 50 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 175g (6oz) butter


    • 100g (3½ oz) caster sugar


    • 3 medium eggs


    • 250g (8oz) self-raising flour


    • Grated zest and chopped flesh of 1 large orange


    • 250g (8oz) white marzipan, coarsely grated

For the icing:

    • 100g (3½ oz) icing sugar


    • 1-2tbsp orange juice


    • 15g (½ oz) chopped pistachio nuts (or toasted almonds)


    • Tray bake tin, lined with Bakewell paper






    1. Set the oven to 180°C (gas mark 4). Cream the butter and sugar until light and fluffy, beat in the eggs, one at a time, with a tbsp of the flour, then beat in the orange zest and roughly chopped orange flesh. Fold in the rest of the flour and half the marzipan.


    1. Spread the mixture into the tin and sprinkle the rest of the marzipan over the top. Bake for 35-40 mins. Leave in the tin for 10 mins to cool, then cool on a wire rack. Cut into 16 slices.


To serve now: Mix the icing sugar and orange juice to make a glacé icing. Drizzle it over the cake slices and sprinkle with pistachio nuts. Leave to set.
To freeze: Pack the slices into a rigid container, interleaving with paper. Seal, label and freeze. Use within 3 months.
To serve from freezer: Take out slices, thaw at room temperature, then ice and decorate them as above. For extra speed, pop a few slices at a time in the microwave, for a few seconds, to defrost.


Nutritional information per portion



fat 13.0g saturates 6.0g calories 265(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.