Oh heck, it’s been a while since I brought you a new recipe. But as they say, good things come to those who wait, and I’m convinced that you’ll feel it was worth waiting for this incredibly delicious gluten free berry and marzipan loaf cake.
If you’ve been a reader of my blog for a while, you’ll know I’m big on playing around with standard recipes to make them gluten free. On this occasion, the original recipe I used to make this gluten free berry and marzipan loaf cake came from the 2024 Dairy Diary.
I’m always thrilled when recipes I test turn out well, and I really couldn’t have been happier with this berry and marzipan loaf cake. In fact, I declared to Neil whilst enjoying a slice with a coffee, that I think it’s the nicest cake I’ve ever eaten.
This buttery cake, dotted with vibrant raspberries, blueberries, golden marzipan pieces and crowned with crunchy flaked almonds is such a joyous taste and texture combination. There is SO much yumminess going on this cake, and it works wonderfully.
175g (6oz) golden caster sugar
175g (6oz) softened unsalted butter
3 large eggs, room temp
150g (5oz) gluten free self-raising flour (add ¼ teaspoon of xanthan gum if this or guar gum if not already in the flour)
75g (3oz) *ground almonds
125g (4½oz) *marzipan, cut into small cubes, approx. 1cm square
75g (3oz) blueberries
75g (3oz) raspberries
25g (1oz) *flaked almonds
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Lightly grease and line a 2lb loaf tin.
In a large bowl whisk or beat together the softened butter and sugar.
Add the eggs to the mixture one at a time. Whisking after each addition.
Sift in the gluten free flour, followed by the ground almonds.
Using either a spatula or large spoon, fold the flour and ground almonds into the mixture.
Add the marzipan and gently fold into the mixture. Evenly distribute the pieces before adding the blueberries and raspberries.
Be really gentle folding the berries through the mixture, as ideally you want to keep them intact.
Transfer the mixture into the prepared tin and smooth out the top. I gave the tin a couple of gentle bangs on the work surface at this stage, as I wanted to knock out any large air pockets; a Nigella Lawson trick I’ve learnt.
Scatter the flaked almonds over the top.
Bake for 40 minutes. Then working quickly, so the oven door isn’t open too long, place a piece of foil over the loaf tin and bake for a further 25-30 minutes or until the cake feels firm but springy when gently pressed. To be extra sure it’s good to go, insert a skewer into the centre of the cake; it will come out clean once fully baked.
Remove the cake from the oven. Leave to cool for 10 minutes and then turn out onto a cooling rack.
When you can resist no longer, slice and enjoy!
Recipe notes and suggestions:
The cake keeps well for up to two days, when stored in an airtight container and left in a cool spot.
Whilst this cake is simply the bees knees just how it comes, the thought crossed my mind that it would work well with a nice drop of homemade *custard too.
If using gluten free plain/all purpose flour instead of self-raising, then add 1 level teaspoon of gluten free baking powder and ¼ teaspoon of xanthan gum, if this or guar gum is not already in the flour.
Thanks for checking out this gluten free berry and marzipan loaf cake. I really do hope you enjoy it as much as I do. Love you to leave a comment below, if you get around to giving it a whirl.
*Check this product to ensure there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack.