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Cranberry and Marzipan loaf
This sponge is full of seasonal flavours, great for this time of year. Serve
warm with ice cream or custard if you fancy. Hannah of Cookshop Newport
has baked this in a Christmassy disposable loaf pan. “Less washing up and I
think it looks lovely”.
• 90g cranberries (defrosted if
frozen & coarsely chopped)
• 75g unsalted butter, softened
• 50g caster sugar
• 150g marzipan
• 2 medium eggs
• 90g ground almonds
• 90g plain flour
• 1½ tsp baking powder
• Handful of flaked almonds
• Icing sugar for dusting
Ingredients
Method
1. Heat the oven to 180°C/350°F/Gas mark 4
2. Pop the butter and sugar in a mixing bowl and beat
until light and creamy.
3. Crumble the marzipan up and add the butter
mixture, beat again until smooth and creamy, I find
it easier to use an electric mixer.
4. Beat the eggs in another bowl, gradually add to the
butter mixture until well combined.
5. Gently stir in the ground almonds.
6. Sift the flour and baking powder into the bowl and
fold in with a metal spoon. When the flour is all
incorporated, carefully fold in the cranberries, when
they are evenly distributed stop mixing.
7. Place your disposable loaf pan on a baking tray (no
need to grease it) and spoon the mixture in. Scatter
the flaked almonds over the top and bake in the
oven for 35-40 minutes.
8. Lift out and leave to cool, dust with icing sugar
when you’re ready to serve.
14
NOVEMBER 2015