Mincemeat Quick Loaf

(not a meatloaf)

This quick loaf, raised with baking powder, rather than yeast, is a great quick fix for Christmassy cravings (which should be always to be acquiesced to). Happy festive baking!

INGREDIENTS

DRY

250g plain flour (plain gluten-free flour* + 1/2 tsp xanthan gum)

3 tsp baking powder

40g granulated white sugar

WET

1 egg (any size)

enough full fat natural yogurt (approx 140g) to make up 200g with the egg

50g sunflower oil or other flavourless oil

zest of a lemon

1 tsp vanilla extract

FILLING

150g mincemeat

40g marzipan

TOPPING

1 tbsp icing sugar

1/2 tbsp cornflour

*These work gluten-free but GF quick doughs can dry out quickly, particularly with a long baking time like this. If you prefer, you might try these gluten-free quick dough Cinnamon Rolls with a shorter baking time, simply replace the filling with mincemeat and marzipan.

HOW TO

• Set the oven to 200ºc fan.

• To a large mixing bowl, add the dry ingredients and mix.

• Weigh an egg into a separate bowl and add enough natural yogurt to make up 200g. Add the oil, zest, vanilla, and mix well.

• Pour the wet into the dry and mix together with a table knife. Stop as soon as you have a ball of very soft dough, don’t overwork it.

• Flour a large sheet of baking and roll the dough to 30cm long and as wide as your 1kg loaf tin is long (usually around 18 to 20cm)

• Cut the dough into 4 equal pieces (across the short length). Over three of them, spread the mincemeat and grate over 20g of marzipan.

• Stack the three filling-covered pieces on top of each other and top with the plain dough piece.

• Use the baking paper to pick up the stack and turn it so the side of the stack is now the top of the loaf and you can see the lines of mincemeat. Lower the stack into the loaf tin with the paper

.

• Bake in the middle of the oven for 15 minutes then drop the temperature to 175ºc and bake for 25 to 30 more minutes.

• In a small bowl mix the icing sugar and cornflour for the topping. As soon as the loaf is out of the oven, grate over the remaining marzipan, use a small sieve to dust the icing sugar mix over the top.

• Cut when still just slightly warm. This best eaten the same day it’s made but if you do have some leftover the next day, just cover the slices in butter and any of the bits of marzipan that got dislodged when slicing. Enjoy!

Tat x