MINCEMEAT AND MARZIPAN TEA BREAD
This is wonderful, I found it in a Sunday paper that was lining the paint table at the school where I work, i took it, photocopied it, then put it back ;-) I'm so glad I did, it a great tea loaf that keeps moist, well wrapped for 4-5 days
Provided by Tulip-Fairy
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 180c / gas 4 / fan 160c.
- Butter a 2lb loaf tin and line the base with greaseproof paper.
- Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
- In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
- Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
- Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
- Lightly dust the tea bread with icing sugar while it is still hot.
- Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.
Nutrition Facts : Calories 2938.4, Fat 110.2, SaturatedFat 62.2, Cholesterol 666.8, Sodium 3797.8, Carbohydrate 449.5, Fiber 10.6, Sugar 221.2, Protein 39.5
MINCEMEAT QUICK BREAD
This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.
Provided by Bev Austin
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
- Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
- Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.9 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 319.7 mg, Sugar 26.8 g
MINCEMEAT, MARZIPAN & APPLE TARTE FINE
Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert
Provided by Good Food team
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
- Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
- Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.
Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
MINCEMEAT, APPLE & MARZIPAN WREATH
This festive bake can be served warm with thick brandy cream or custard as dessert or, once cool, slice into wedges and serve with a cup of tea or mulled wine
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Unravel the pastry, cut off a 4cm strip along the width and chill this piece until later. Cut the remaining pastry in half lengthways. Place the pastry pieces end to end, so you have one long rectangle, squashing the cut ends together to seal. Scatter over the marzipan and orange zest, leaving a border of about 1cm free along one side. Spoon the mincemeat along the centre, like you're making sausage rolls, then top with the apple.
- Brush a little beaten egg over the exposed pastry edge. Starting from the other side, roll into a long sausage, sealing with the eggwashed edge. Use a sharp knife or a pair of scissors to snip almost all the way into the pastry at a slight angle at 5cm intervals, keeping all the pieces attached along one edge. Coil into a ring, with the cut pieces on the outside to help it bend, and tuck one end into the other to give a neat finish. Brush the wreath with egg, then use the trimmings from earlier to make decorations, such as stars or holly leaves, and brush these with egg too. Transfer to a baking sheet lined with baking parchment and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the wreath for 20 mins or until golden brown. Dust with icing sugar and serve warm for dessert, or cold as an alternative to mince pies.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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PAUL'S MINCEMEAT & MARZIPAN COURONNE RECIPE | PBS FOOD
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- Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and turn the mixture round with your fingers.
- Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for about 6 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
- When your dough feels smooth and silky, put it into a bowl, cover with cling film and leave to rise for 30 minutes to 1 hour. Line a baking tray with baking parchment or silicone paper.
- For the marzipan, put the caster sugar, icing sugar and ground almonds into a large bowl and mix well together. Stir in the orange zest and beaten egg until evenly combined and the mixture begins to form a paste.
- Tip the paste onto a work surface lightly dusted with icing sugar and knead until it becomes smooth. Wrap in cling film and chill.
- Turn the risen dough onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle, about 33 x 25cm. Turn the dough 90 degrees if necessary, so you have a long edge facing you.
- Leave to prove for 30 minutes to 1 hour - until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 400F.
- Bake the couronne for 25 minutes until risen and golden. Place on a wire rack. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze.
- Mix the icing sugar with enough water to make a thin icing, brush over the loaf and sprinkle with the pistachios and cherries.
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