None of my family like Christmas cake as it’s too rich and heavy, but we adore the taste of marzipan, which is why I invented this cake.
Okay, it’s Christmas Eve and you’ve already bought or made your cakes and puddings, but this recipe will do just as well as a celebration cake for New Year, or as a pudding with custard and/or ice cream. So get baking next weekend and surprise everyone with this super-gooey and tasty offering.
MARZIPAN AND CHERRY CAKE
150 g sunflower baking spread at room temperature
150 g golden unrefined caster sugar
3 large eggs
225 g plain flour, sifted
1 teaspoonful baking powder
150 g natural glace cherries, halved
250 g golden marzipan, cut into cubes
demerara sugar for sprinkling
Pre-heat oven to gas mark 3 or 170º C
Prepare 18-20 cm round tin, lined with baking parchment, or greased and lined with greaseproof paper.
Put the sunflower spread and caster sugar into a bowl. Mix with an electric whisk or beat with a wooden spoon until light and fluffy.
Whisk the eggs in a separate bowl and add them a little at a time into the butter and sugar.
Fold in the sieved flour and baking powder with a tablespoon. Best to fold in a third of the flour at a time. The mixture should end up of a soft dropping consistency. If it is too dry, add a dessertspoon of milk.
Stir in the halved cherries and cubed marzipan.
Spoon the mixture into the lined cake tin and smooth it out with the back of the spoon. Sprinkle a generous amount of demerara sugar on the top of the cake.
Place the cake in the centre of the oven and bake for 2-2½ hours, but check after 2 hours, as this is usually long enough as you don’t want your cake to dry out.
Leave in the tin to cool before removing.