Cherry and Marzipan Fruity Loaf
Cooking time1 hour 0 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 225g (8oz) plain flour
- 1½ teaspoons baking powder
- 175g (6oz) Stork tub
- 175g (6oz) caster sugar
- 3 medium eggs
- 55g (2oz) ground almonds
- 55g (2oz) flaked almonds
- 175g (6oz) glacé cherries, halved
- 115g (4oz) marzipan
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Start by preheating your oven to 160°C, 325°F or gas mark 3.
- Then sift the flour and baking powder into a large mixing bowl, add the other ingredients, except the marzipan, and beat together with a wooden spoon.
- Dice half the marzipan and fold it in.
- Grease and line the bottom of a 900g loaf tin and spoon in the mixture.
- Pop it in the oven for 1 â 1 ¼ hours.
- Turn the cake out to cool on a wire rack.
- Roll out the remaining marzipan, cut into thin strips, twist and arrange in a fancy lattice pattern over the loaf.
- Put it under the grill until lightly browned, then dig in.
