Gluten free berry and marzipan loaf cake

Sliced gluten free berry and marzipan cake

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

Ingredients for gluten free berry and marzipan loaf cake


Preheat the oven to 180C/350F/Gas 4/160C Fan.

Lightly grease and line a 2lb loaf tin.

Greased and lined 2lb loaf tin

In a large bowl whisk or beat together the softened butter and sugar.

Golden caster sugar and butter creamed together in a glass bowl

Add the eggs to the mixture one at a time. Whisking after each addition.

Sugar butter and eggs in a glass bowl

Sift in the gluten free flour, followed by the ground almonds.

Basic gluten free cake ingredients in a glass bowl

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.

Gluten free berry and marzipan cake loaf mixture in a bowl

Be really gentle folding the berries through the mixture, as ideally you want to keep them intact.

Gluten free berry and marzipan cake loaf mixture in a bowl

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.

Unbaked gluten free berry and marzipan loaf cake

Scatter the flaked almonds over the top.

Unbaked gluten free berry and marzipan loaf cake

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.

Gluten free berry and marzipan loaf cake

Remove the cake from the oven. Leave to cool for 10 minutes and then turn out onto a cooling rack. 

Gluten free berry and marzipan loaf cake cooling on a wire rack

When you can resist no longer, slice and enjoy!

Sliced gluten free berry and marzipan cake

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.

For now,
Liz x 

*Check this product to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack.



2 thoughts on “Gluten free berry and marzipan loaf cake

  1. Andy says:

    Hi, last week I made the fruit and marzipan cake for my Book Group, 2 members are gluten intolerant, they all loved it and came back for seconds. l was very happy but wondered where I went wrong itceas yummy but the fruit and marzipan had sunk to the bottom. Could it be I hadn’t waited for the oven to reach 170°? Loved it otherwise.

    • Liz Rimmer says:

      Hi Andy, great to hear that the gluten free berry and marzipan loaf cake was a hit with your book group. Sorry about the fruit and marzipan taking a bit of a nose dive to the bottom. I’m not 💯 sure why it happened, however it’s always best to ensure the oven is fully up to the recommended temperature before popping the cake into the oven. The oven temperature for this particular cake is 180C electric or 160C fan oven. Hope you give it another go… and let me know how you get on!

Leave a Reply

Your email address will not be published. Required fields are marked *