Thursday, 26 November 2009
Picture this . . .
Marzipan and mincemeat baked into a delicious tea bread . . .
Moist . . . mmm . . . . spicy flecks of mincemeat here and there, and scattered throughout the loaf bits of caramelized and yummy marzipan . . .
Moreishly delicious . . .
Taken from the Good Food Magazine cookbook entitled, "101 Cakes and Bakes."
This is one tasty loaf. Quick, easy and quite, quite edible . . . the perfect thing to do with that jar of mincmeat that is sitting in your larder just waiting to be used . . .
*Mincemeat and Marzipan Teabread*
Makes one loaf, cutting into 12 slices
If you like mincmeat you will love this moist and tasty tea bread. We like it spread with cold butter. You just can't beat a slice of this, enjoyed next to teh fire on a cold and windy evening. Comfortingly delicious!
8 ounces self raising flour
4 ounces cold butter, cut into bits
3 ounces light muscovado sugar
3 ounces golden marzipan, cut into small bits
2 large eggs
10 ounces mincemeat
2 TBS flaked almonds
sifted icing sugar to dust the top
Pre-heat the oven to 180*C/350*F. Butter a 2 pound loaf tin and then line it with some baking parchment. Set aside.
Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and the marzipan bits. Beat the mincemeat and eggs together. Stir this into the flour mixture until it is well combined. Spoon into the prepared pan and level off the top. Sprinkle with the flaked almonds.
Bake for 1 hour, until well risen and golden brown, and a toothpick inserted in the centre comes out clean. Remove from the oven and lightly dust with the icing sugar whilst it is still hot. Allow to cool in the tin for about 10 minutes before removing to a wire rack to cool completely. Cut into slices to serve.
Now that folks is what I'd call some serious good!