Mincemeat Marzipan Tea Bread |

Name: Mincemeat Marzipan Tea Bread
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 250 ml – 1 cup Self-Raising flour; 113 g cold butter, cut into small cubes; 85 g light muscovado sugar; 85 g golden marzipan, cut into small cubes; 2 large eggs; 250 ml – 1 cup mincemeat; 25 ml – 2 Tbsp flaked almonds; Icing sugar, sifted, for dusting

Description

Bake this easy Mincemeat Marzipan Tea Bread with juicy mincemeat, soft marzipan and flaked almonds. A rich, moist loaf that’s perfect for afternoon tea, holiday baking, or sharing with family and friends.

Ingredients

Units Scale

250 ml - 1 cup Self-Raising flour
113 g cold butter, cut into small cubes
85 g light muscovado sugar
85 g golden marzipan, cut into small cubes
2 large eggs
250 ml - 1 cup mincemeat
25 ml - 2 tbsp flaked almonds
Icing sugar, sifted, for dusting

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Instructions

Preheat your oven to 350⁰F (180⁰C).
Grease a standard loaf tin and line it with baking parchment, leaving a little overhang to help lift the loaf out later.
Add 1 cup Self-Raising flour and 113 g cold butter to a large mixing bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Don’t worry if a few slightly larger buttery bits remain. They’ll help keep the loaf tender.
Stir in 85 g light muscovado sugar and 85 g marzipan cubes, making sure the marzipan is evenly coated with the flour mixture. This helps prevent the pieces from sinking during baking.
In a separate bowl, whisk together 2 large eggs and 1 cup mincemeat until well combined.
Pour the egg mixture into the flour mixture and gently fold everything together just until no dry flour remains. Avoid overmixing, or the loaf can become a little heavy.
Spoon the batter into the prepared loaf tin and gently smooth the top.
Sprinkle evenly with 2 Tbsp flaked almonds.
Bake for about 1 hour, or until the loaf is well risen, nicely browned, and a skewer inserted into the centre comes out clean.
If the top starts browning too quickly after about 40 to 45 minutes, loosely cover it with foil for the remainder of the baking time.
Remove from the oven and let the loaf rest in the tin for 10 minutes before carefully lifting it onto a wire rack.
While still slightly warm, lightly dust with sifted icing sugar.
Allow to cool completely before slicing for the neatest slices, although I won’t blame you if you sneak a warm piece first.

Notes

Prepared, tried, and tested by Preshana