RECIPE - Cherry and Marzipan Cake

Cherry and Marzipan Cake

For the Sponge:

320g Butter/Margarine

270g Sugar

320g Self-Raising Flour

5 eggs

150g chilled Marzipan (grated)

30g Glace Cherries (halved)

For the Icing:

1 tbsp Amaretto Syrup (I used Disaronno)

Juice of a small lemon

150g-200g Icing Sugar

A handful of Almonds

10 Glace Cherries (quartered)

Method: 

1.      Grease and line a baking tray

2.      Preheat the Oven at Gas Mark 3/170˚C/325˚F

3.      Mix all of the Sponge ingredients together.

4.      Bake on the middle shelf of the preheated oven for about 60 minutes of until well risen, golden and when a skewer inserted into the middle of the cake comes out clean. You may need to cover with foil half way through baking to ensure that it doesn’t burn but bakes through the middle.

5.      Remove the cake from the oven, cool in the tin for 10 mins, then completely on a wire rack.

6.      Mix the icing sugar together with the Amaretto syrup/Disaronno, juice of the lemon and a little water, to a thick paste.

7.      Drizzle over the cooled cake with the back of a spoon.

8.      Sprinkle over the almonds and chopped cherries.