For those of you who didn’t know me back in December 2013, here’s my “Marzipan and Cherry cake” recipe, which my family love so much that I’m expected to bake one every Christmas/New Year. Sometimes, if they’re extra lucky, I produce one for Easter, too.
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…
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