This apricot, sultana and marzipan loaf cake is quick and easy and great for many occasions! Have a slice with a cup of tea, or toast it under the grill for breakfast with a lick of butter.
You will need –
- 300g self-raising flour
- good pinch of salt
- 150g unsalted butter (not rock hard!)
- 100g golden caster sugar
- 100g soft-dried apricots
- 150g sultanas
- 2 large free-range eggs
- 1/2 teaspoon vanilla extract
- 150ml full fat or semi-skimmed milk
- 150g marzipan
- 2 tablespoons apricot jam
- 1 tablespoon boiling water
- 2 tablespoons flaked almonds
Get Baking –
Preheat the oven to 180 °C/350 °F/ gas 4. Grease and line a large loaf tin or a 20cm round, deep cake tin.
Sift the flour and salt into a large bowl. Cut in the butter and rub together with your fingertips until it is all combined and resembles fine breadcrumbs.
Stir in the sugar. Cut the apricots with scissors into rough chunks. Add them and the sultanas into the mixture and stir well. Coating them well in the flour here will prevent them from sinking in the baking stage.
Beat the eggs with the vanilla and milk until thoroughly combined. Add to the bowl and mix well with a wooden spoon until you get a smooth, stiff consistency.
Spoon one third of this mixture into the prepared tin. Cut the marzipan into small cubes, about 1.5cm square. Evenly spread half over the mixture. Cover this layer with another third of cake batter then scatter the second half of marzipan squares. Finally, smooth over the last third of cake mixture.
Gently tap the tin on the worktop to get rid of any air pockets, then bake for 1 to 1 1/4 hours. If a skewer comes out clean when inserted, then it’s done! Make sure that you test in a few places as the marzipan will remain soft and squidgy until the cake is cold.
Once it’s baked, take out of the oven and leave to cool in the tin for 15 minutes then turn out carefully onto a wire cooling rack and leave until completely cold.
To finish, gently warm the apricot jam and the water for the sticky glaze. Brush over the cold cake then sprinkle the flaked almonds on top. Leave to set.
This lovely cake is wonderfully moist and fruity. Make sure it is cold and set when you cut it, using a very sharp knife, otherwise it may crumble with all the goodies in there… yummy either way though!