The flavours of Cranberry, Almond and Orange work wonderfully in unison.
In this delicious loaf, the bread is filled with orange zest and cranberry, complimenting each other perfectly – and the almonds add a wonderful texture.
Ingredients:
For the fruit loaf:
150g (5oz) unsalted butter, softened, & extra for greasing
150g (5oz) cranberries
75g (3oz) marzipan, cut into small cubes
150g (5oz) self-raising flour
150g (5oz) golden caster sugar
3 medium eggs, beaten
75g (3oz) ground almonds
1 orange, zested
½tsp almond extract
For the topping (optional):
150g (5oz) cranberries
75g (3oz) golden caster sugar
1 vanilla pod
1 large orange, juiced, plus extra for icing
2 tbsp icing sugar
Method:
1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line with non stick baking paper.
2. Mix together cranberries and marzipan together with a tablespoon of the flour and set it aside.
3. Beat butter and sugar together in a large bowl using an electric whisk until it appears pale and is fluffing.
4. Add in your eggs, beating well each time one is added.
5. Fold in the ground almonds, remaining flour, orange zest, almond extract and the cranberry/marzipan mix.
6. Pour your batter into a pre-prepared tin followed by smoothing it on top.
7. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Rest in the tin for 10 minutes before turning out onto a wire rack to cool completely.
8. To make your topping, put the cranberries, sugar, vanilla pod and orange juice into a saucepan and cook on a medium heat for 6-8 minutes. Stir until it is of a jammy consistency and set aside to thicken and cool.
9. While this is being done, combine the icing sugar with orange juice to make a smooth, runny icing. Drizzle on to the cake and top it off with the cranberry mixture.
Serves 8
Recipe and imagery by The Purple Pumpkin
