Cherzipan cake
SERVES 8
For the cake
150g (5½oz) flour
150g (5½oz) butter
75g (2¾oz) soft brown sugar
100g (3½oz) free-range eggs, kept
whole
10g (¼oz) baking powder
75g (2¾oz) Renshaw Original White
Marzipan
225g (8oz) glacé cherries
1 tsp grated lemon zest
125g (4½oz) icing sugar
23g (1 tbsp plus 1 tsp) water
For the cake
1 Preheat the oven to 200°C/Gas Mark 6.
2 Line a 900g (2lb) loaf tin with baking
parchment or use a loaf tin liner.
3 Beat the butter with the sugar until light
with an electric mixer. Beat in the lemon
zest and eggs, one at a time.
4 Sift the flour and baking powder
together and gently fold into the bat ter.
5 Put half the mixture into the loaf tin and
place half the cherries into the batter,
then cover with strips of thinly rolled
marzipan, or alternatively roll out the
marzipan to match the shape of the tin.
6 Put the rest of the batter on top of the
marzipan, then add the remaining cherries.
7 Use the back of a spoon to lightly push
the cherries in the batter, then smooth
the batter over the top.
8 Bake on the middle shelf of the oven for
approximately 50 minutes, or until the
centre springs back to the touch.
9 Once cool, coat the top with a thin
water icing. (You can sprinkle Demerara
sugar over the loaf cake while it is still hot
as an alternative decoration.)
OCTOBER