Dried cranberry, chocolate and clementine marzipan loaf

Matt Tebbutt recipe

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves 6–8


By Matt Tebbutt
From Saturday Kitchen


For the loaf

  • 100g/3½oz unsalted butter, cubed
  • 300g/10½oz strong white flour, plus extra for dusting
  • ½ tsp salt
  • 150ml/5fl oz full-fat milk, plus extra to glaze
  • 60g/2¼oz caster sugar
  • 7g dried yeast
  • 3 clementines, zested
  • 150g/5½oz dried cranberries, chopped
  • 50g/1¾oz pecan nuts, chopped
  • 60g/2¼oz dark chocolate chunks
  • 120g/4½oz marzipan rolled into a long log

For the honey butter

  • 100g/3½oz unsalted butter, room temperature
  • 60g/2¼oz clear honey
  • 10g/⅓oz icing sugar
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