Marmalade Almond Loaf

Next to Winnie-the- Pooh, Paddington Bear holds a soft spot in my heart. One is never too old to have a kinship with these bears. 

Paddington Bear is a fictional character in children's literature. He first appeared on October 13, 1958 and has been featured in more than twenty books written by Michael Bond and illustrated by Peggy Fortnum and other artists. The friendly bear from the deepest, darkest Peru with his old hat, battered suitcase (complete with a secret compartment, enabling it to hold more items than it would at first appear), duffle coat, and love of marmalade has become a classic character in children's literature. Paddington's books have been translated into 30 languages across 70 titles and sold more than 30 million copies worldwide.

Did you catch this very funny and endearing video of Paddington having tea with the queen for her Platinum Jubilee?

https://www.buzzfeednews.com/article/ellievhall/queen-paddington-bear-video-tea-platinum-jubilee

I am sure with Paddington's fondness for marmalade, he'd approve of this Marmalade Almond Loaf.  

This cake has a moist, tender crumb with a prominent almond flavor that balances the slight bitterness of the marmalade. "You can serve it in the afternoon with coffee or tea or dress it up for an evening dessert,’ says Sarah Johnson, author of the new "Fruitful" cookbook where the recipe is posted. You might find yourself reaching for another slice before you know it!"

Ingredients:

• 1/2 cup marmalade, divided
• 1 cup almond flour
• 3/4 cup granulated sugar plus 1 tablespoon
• 1/2 cup powdered sugar
• 10 tablespoons butter, cubed and softened
• 4 large eggs, room temperature
• 1-1/2 teaspoon amaretto, Grand Marnier, or 1 teaspoon almond extract
• 1 teaspoon grated orange zest (from 1 orange) 
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions: 

• Grease the bottom and sides of a loaf pan. Line the bottom with parchment paper.
• Preheat oven to 350 degrees. 
• Whisk together 3/4 cup all-purpose flour, baking powder, and salt in a bowl.
• Warm marmalade slightly in a microwave.
• In a food processor, process almond flour, granulated sugar, and powdered sugar until finely ground for 30 seconds. Add butter and process until the batter is smooth and fluffy. 
• Add eggs one at a time, 2-3 pulses. 
• Add amaretto, orange zest, and add 1/4 cup marmalade. Process until combined 5 seconds. 
• Add half of the flour mixture to the batter in a food processor and pulse 1-2 times. Repeat with remaining flour.
• Scrape batter into the loaf pan and smooth the top of the batter with a spatula.   Bake for 35 minutes or until a toothpick from the center comes out clean. 
• Let the loaf cool on a wire rack for 25 minutes. Remove the baked loaf from the pan.  
• Warm the remaining warmed-up marmalade. brush the top of the loaf.