Berry & Marzipan Loaf Cake
Emily Davenport
12 servings
20 minutes
321
British
Puddings and desserts
A soft, sweet and light cake that will melt in the mouth. Berry and Marzipan Loaf Cake is taken from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Golden caster sugar 175g (6oz)
- Butter 175g (6oz), softened
- Eggs 3
- Self-raising flour 150g (5oz)
- Ground almonds 75g (3oz)
Marzipan 125g (4½oz), cut into small cubes
- Blueberries 75g (3oz)
- Raspberries 75g (3oz)
- Flaked almonds 25g (1oz)
Directions
Preheat oven to 180°C/160°fan/Gas 4
- Grease and line a 900g (2lb) loaf tin
- Cream sugar and butter until pale and fluffy
- Beat in eggs, one at a time, until combined
- Sift in flour and sprinkle in ground almonds
- fold into mixture
- Gently fold in marzipan and berries until just combined
- Spoon into tin, smooth the top and scatter with flaked almonds
- Bake for 1 hour and 10 minutes, or until a skewer comes out clean (halfway through you may need to cover with foil if browning too much)
- Leave to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.