Almond & Rose Marble Loaf

Almond & Rose Marble Loaf A

It took a while for me like the flavour of rose. When too strong it becomes overpowering and waxy, rather than delicate and floral as it should be. Here I’ve used it with almond to create a perfumed loaf that both looks and tastes marvellous.

A quick note: not all food colours are bake-stable so be sure to use one that is, such as Wilton Icing Colour Concentrated Gel

Almond & Rose Marble Loaf

Makes 10 slices

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  • 220g unsalted butter, softened
  • 220g caster sugar
  • 4 medium eggs
  • 200g self-raising flour, sifted
  • 50g ground almonds
  • 2 tablespoons milk
  • ½ teaspoon almond extract
  • ¼ teaspoon rose water
  • pink food colouring (I use Wilton Icing Colour Concentrated Gel)



Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 900g (2lb) loaf tin and line with non-stick baking paper (the base of the tin should be about 20x10cm).

In a mixing bowl, beat together the butter and sugar with an electric mixer (hand-held or freestanding) until light and fluffy. Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Mix in the flour and ground almonds until the mixture is smooth, followed by the milk.

Put one third of the mixture into a smaller bowl. Add the almond extract to the remaining two-thirds and mix until smooth. Add the rose extract and a small amount of pink colouring to the one-third and mix until smooth – the shade should be pastel pink, not too strong.

Transfer one half of the almond mixture to the tin, spreading evenly. Spoon over all of the rose mixture then spread evenly. Finally, spoon over the remaining almond mixture then spread evenly. Using a long skewer, swirl the mixture – mixing the top to the bottom and the bottom to the top – in the tin to create the marble effect. Bake for an hour until risen, golden brown and a skewer inserted into the middle comes out clean. Allow to cool before cutting into slices and serving.


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