Inspired by Camilla Hawkins of Fab Food 4 All.
Uploaded by Renshaw Baking
- 150 g flour
- 150 g butter
- 75 g soft brown sugar
- 100 g whole egg
- 10 g baking powder
- 75 g Renshaw Original White Marzipan
- 225 g glace cherries
- 5 g lemon zest
- 125 g icing sugar
- 23 g water
Preheat the oven to 200°C / gas mark 6.
Line a 2lb loaf tin with baking parchment or use a loaf tin liner.
Beat the butter with the sugar until light with an electric mixer.
Beat in the lemon zest and eggs one at a time.
Sift the flour and baking powder together and gently fold into the batter.
Put half the mixture into the loaf tin and place half the cherries into the batter then cover with strips of thinly rolled marzipan. (Rather than use slices of marzipan, you can roll the marzipan to match the shape of the tin.)
Put the rest of the batter on top of the marzipan and add the remaining cherries.
Use the back of a spoon to lightly push the cherries in the batter and smooth the batter over the top.
Bake in the middle shelf of the oven for approximately 50 minutes, or until the centre springs back to touch.
Once cool coat the top with a thin water icing. (You can sprinkle Demerara sugar over the loaf cake whilst it is still hot as an alternative decoration.)