Mary Berry Norwegian Loaf Recipe
If you enjoy a sweet and fruity treat this Mary Berry Norwegian Loaf Recipe is perfect. It is a dense moist and very flavorful cake that feels like a warm hug. Learning how to make Mary Berry Norwegian Loaf is a wonderful way to practice simple baking.
Ingredients
- 350 g mixed dried fruit raisins, sultanas, and currants
- 250 ml cold water
- 125 g butter cubed
- 200 g light muscovado sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 large eggs lightly beaten
- 300 g self-raising flour
- 50 g flaked almonds for the top
- 1 tablespoon apricot jam for the glaze
Instructions
Boil the Fruit
- Place the mixed fruit, water, butter, and sugar into a medium saucepan. Stir gently over medium heat until the butter melts and the sugar dissolves completely.
Simmer the Base
- Bring the mixture to a boil, then lower the heat. Let it simmer for five minutes to make the fruit very plump and juicy.
Add the Soda
- Remove the pan from the heat and stir in the bicarbonate of soda. The mixture will fizz and foam slightly, which helps the loaf stay light.
Let it Cool
- Allow the fruit mixture to cool down for at least 20 minutes. If it is too hot, it will scramble the eggs later on.
Preheat and Line
- Set your oven to 160°C (140°C fan). Grease your loaf tin and line it with baking parchment paper to prevent sticking.
Stir in the Eggs
- Once the mixture is cool, add the lightly beaten eggs. Use your wooden spoon to mix them in until the liquid looks smooth.
Add the Flour
- Sift the self-raising flour and spices into the bowl. Fold them gently into the wet fruit mixture until no white streaks of flour remain.
Fill the Tin
- Pour the thick batter into the prepared loaf tin. Smooth the top with the back of your spoon so it bakes evenly.
Add the Topping
- Sprinkle the flaked almonds over the top of the batter. This adds a beautiful crunch and a professional look to your loaf.
Bake and Glaze
- Bake for 75 minutes until a skewer comes out clean. Brush with warm apricot jam while the loaf is still hot for a shiny finish.
Notes
- Soak the fruit in cold tea instead of water for a deeper flavor.
- Add 50g of chopped glacé cherries for a brighter, festive look inside.
- Use gluten-free self-raising flour if you have a gluten allergy or sensitivity.
- If the almonds brown too fast, cover the top with foil after 45 minutes.
- You can replace the cinnamon with mixed spice for a more traditional taste.
- Let the loaf sit for 24 hours before slicing to improve the texture.