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Cherry, Almond and Marzipan Bakewell Loaf

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

5 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Line a standard 900g loaf tin with baking paper.

  2. 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.

  3. 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.

  4. 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!).

  5. 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.