Cherry, Almond and Marzipan Bakewell Loaf
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: 80 min
- Servings: 10
Source: ocado.com
Ingredients
- of unsalted butter, softened
- of caster sugar
- medium eggs
- of ground almonds
- of gluten-free self-raising flour
- of glacé cherries, halved
- of golden marzipan, cut into 1cm cubes
- large handful of flaked almonds