Cherry, Almond and Marzipan Bakewell Loaf
By OcadoLife
Published on 13 January 2022
This Cherry, Almond and Marzipan
Bakewell Loaf by queen of traybakes Rukmini Iyer has a lovely, slightly crumbly
texture thanks to the gluten-free flour. It’s a great recipe for using up marzipan
left over from Christmas bakes, or the glace cherries lingering at the back of
the cupboard. If you don’t have gluten-free flour, you could use ordinary
self-raising flour. Time and servings
1 hr 20 minsTotal time
10Servings
10 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 170 g of unsalted butter, softened
- 170 g of caster sugar
- 3 medium eggs
- 100 g of ground almonds
- 130 g of gluten-free self-raising flour
- 130 g of glacé cherries, halved
- 150 g of golden marzipan, cut into 1cm cubes
- 1 large handful of flaked almonds
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a standard 900g loaf tin with baking paper.Step 2
Using an electric hand whisk, combine the butter and sugar, whisking until pale and fluffy, then beat in the eggs one at a time.Step 3
Gently fold in the ground almonds and the flour, followed by almost all of the glacé cherries and marzipan – reserve a handful of each for decorating.Step 4
Spoon the batter into the lined tin, scatter over the reserved glacé cherries and marzipan, then the flaked almonds. Bake for 1 hr 5 mins-1 hr 10 mins (cover with foil after 45 mins) until golden brown, firm to the touch, and a skewer inserted into the middle comes out clean (barring any marzipan bits!).Step 5
Remove from the oven and leave the loaf cake in the tin for 5 mins, before gently lifting out onto a wire rack. Allow to cool for 20 mins before slicing, then serve warm or at room temperature. This will keep in an airtight container for 2-3 days.