Cherry and Marzipan Cake


Saturday 19 March 2016

Cherry and Marzipan Cake

Cherry and marzipan sponge cake topped with mini eggs for Easter

Regular readers will know that I like baking. A lot. However, I tend to make cupcakes. Firstly they are pretty easy and secondly I can make as many or as few as I want. When House of Fraser asked if I would like to review something from their baking department I had a good look around. To be honest, I generally associate them with stylish clothes and high end make up rather than baking accessories.

I am pleased to say I was pleasantly surprised. The hard thing was making a decision! I finally settled on this rather beautiful cake stand.

It is perfectly sized to display a 5 inch cake, meaning I can bake smaller cakes. Which is slightly better on my waistband. The Old Country Roses design, just screams English tea party and afternoon tea and is perfect for anyone who loves baking and entertaining.

As Easter is nearly upon us, I decided to bake a cake that my Mum used to make us. Packed with cherries and almonds with a marzipan centre, this cake is perfect for an Easter celebration.

Cherry and marzipan sponge cake topped with mini eggs for Easter

This recipe is for a 5 inch cake tin, so double if you have an 8 inch tin.


100g butter
100g caster sugar
100g self raising flour
50g ground almonds
75g glace cherries halved
100g marzipan

Pre heat the oven to 160C

Line a 5 inch baking tin with parchment and grease the sides.

Mix the flour, eggs, sugar, butter, almonds and cherries together.

Add half the mixture to the tin.

Roll the marzipan to cover the size of the tin. Place it on the cake mix and add the rest of the cake mix on top.

Cover with foil and bake for 1hr.

Remove the foil and cook for a further 20 mins.

When cool, decorate with icing and mini eggs.

Pin it for later:

Cherry and marzipan sponge cake topped with mini eggs for Easter

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