Marzipan Tea Bread

Method

1. Preheat the oven to 190°C (fan 170°C, gas mark 5). Line a 2lb loaf tin with baking parchment. Cut the marzipan into strips.

2. Cream together the sugar and butter until well blended and creamy. Add the egg and the milk gradually.

   • 110g Billington's Unrefined Golden Caster Sugar
   • 110g Butter (Unsalted) (Softened )
   • 1 Egg(s) (Free Range) (Beaten )
   • 100ml Milk

3. Fold in the flour and baking powder. Reserve a few of the Florentine's for decoration, and stir the rest through the batter.

   • 200g Plain White Flour
   • 1 tsp Baking Powder
   • 150g Florentine Biscuits (Chopped)

4. Spoon a third of the batter into the tin, and lay over some marzipan, making sure that there is some at each end of the tin. Spoon over another third of cake mix, and the remaining marzipan, then the last of the cake mix.

   • 100g Chocolate Marzipan

5. Bake for 45 minutes, or until a skewer comes out clean when inserted.

6. Meanwhile, make the chocolate glaze. Add the water to the sugar in a bowl and stir well. Add the chocolate, and set over a pan of barely simmering water until all is dissolved and melted.

   • 25ml Water (Boiling)
   • 50g Billington's Unrefined Golden Caster Sugar
   • 50g Dark Chocolate (Chopped )

7. At the end of the cooking time, remove the tea bread from tin, and set on a rack to cool. When the cake is cool, spoon the chocolate glaze over evenly. Sprinkle on reserved chopped Florentines. Enjoy a slice with coffee.