Saturday, 9 January 2021

Homemade Marzipan and Cherry Cake

Hi 

Back to my baking again as unable to go to any afternoon teas at present. 

I had some left over marzipan and royal icing from my Christmas cake so found a recipe to use both of them...... It tasted very nice. 

The recipe below uses flaked almonds on top before baking but i left these out and topped with icing once cake had cooled instead 


Marzipan and Cherry Cake

Delicious almond sponge with cherries and a layer of gooey marzipan in the centre.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings12 people
Calories357kcal

Ingredients

  • 150 g unsalted butter softened
  • 2 large eggs
  • 150 g caster sugar
  • 150 g self raising flour + a little extra for dusting the cherries
  • 150 g ground almonds
  • 25 g flaked almonds
  • 1 tsp almond extract
  • 150 g glacĂ© cherries
  • 150 g marzipan
  • A little icing sugar – to help roll out the marzipan

Instructions

  • Pre-heat the oven to 180°C/160°C fan
  • Butter and line a deep 18cm cake tin – alternatively I use Delia Bake-O-Glide reusable cake tine liners which don’t need to be buttered
  • Beat the butter (150g) and caster sugar (150g) until light and fluffy
  • Add the eggs one at a time, and beat well after after adding the first egg before adding the second.
  • Add the almond extract (1 tsp)
  • Fold in the self-raising flour (150g) and ground almonds (150g)
  • Prepare the cherries by cutting half (75g) in half, keeping the other half (75g) whole
  • In a seperate bowl, sprinkle a little flour over the cherries and mix to lightly coat the cherries – coating the cherries in flour will help to stop them sinking to the bottom of the cake when it bakes
  • Fold the cherries into the cake mixture
  • Roll out the marzipan (150g) into a circle roughly the same size as the tin – sprinkle a little icing sugar on the worktop and rolling pin to prevent the marzipan from sticking
  • Spoon half the mixture into the prepared tin and even out the top
  • Lay the marzipan on top of the mixture in the cake tin then add the other half of the mixture and even out the top.
  • Scatter over the flaked almond (25g)
  • Bake for approximately 50 minutes – You can use a skewer to check if it’s done, however a little of the marzipan may stick to the skewer meaning it doesn’t come out clean even when the cake is cooked.
  • Once baked, remove from the oven and leave to cool in the tin for about 20 minutes, remove from the tin and transfer to a cooling rack and allow to cool completely (although the cake tastes delicious eaten warm.


 

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