Publications
Partners
- - CAKE
- 300g - marzipan
- 250g - unsalted butter, at room temperature, plus extra for greasing
- 100g - castor sugar
- ½tsp - fine sea salt
- 15–20 - green cardamom pods, seeds ground
- 6 - eggs, at room temperature
- 5ml - almond extract
- 150g - plain flour, plus extra for dusting
- 2tsp - baking powder
- 100g - maraschino, amarena or cocktail cherries
- - ICING (optional)
- 200g - icing sugar
- 30ml - cherry liqueur, amaretto or water
Pre-heat the oven to 170°C fan and grease a 1,5-litre bundt tin with melted butter or oil and dust with flour.
Tip out any the excess.
1 Cake Cut the marzipan and butter into chunks and put in a food processor. Add the sugar, salt and cardamom and process until smooth. Stop to agitate and scrape as needed.
2 Add the eggs, almond extract, flour and baking powder and blitz again to an even batter.
3 Drain the cherries and pat dry with paper towel. Dust with a little flour and toss – this will prevent them from sinking.
4 Scrape about three-quarters of the batter into the tin, sprinkle the cherries over and top with the remaining batter. Tap on the work top a few times to knock out any air holes and level the surface.
5 Bake for 45–55 minutes until the top is golden and springy and a skewer inserted into the middle comes out clean.
6 Leave to cool in the tin for 15 minutes before gently pulling the cake from the edges. Turn out onto a wire rack to cool completely.
7 Icing Mix the icing sugar with just enough of your chosen liquid to make a runny icing, then drizzle and swirl over the cooled cake, if using.
