Cranberry and marzipan cake

Cranberry-&-marzipan-cakeThis cake was scrummy and you needn’t worry if you don’t normally like cranberries because they don’t overpower the cake, but give it a great texture.

However all cakes have their mistakes/ problems and this cake was no exception. It turned out that because I had used dried cranberries rather than frozen cranberries (which is what it actually says in the recipe) it was too dry. Also I left it in the oven about 5-10 minutes too long causing the edge to be burnt (the cake was still scrumptious though!)

On with how to make it. This recipe is from The Great British Bake off book again, but this time it’s from the Everyday Bake off book, which is the most recent one in the series.

YOU WILL NEED

115g Cranberries (thawed if using frozen)
100g marge
65g caster sugar
200g marzipan
3 medium eggs
120g ground almonds
120g plain flour
2 tsps. baking powder
25g flaked almonds
20.5cm round spring clip tin
Icing sugar for dusting (optional but suggested)

1)      Pre-heat your oven to 180°C. Grease your tin with some marge/butter and then put a sheet of baking paper on the bottom of the tin. Chop the cranberries fairly coarsely in a food processor or by hand (I used a Mezzaluna however a normal knife would be fine as well) Set aside until needed.

2)      Put the butter and sugar into a mixing bowl and beat with an electric mixer, a food mixer (suggested because I have one myself: I have a Kenwood Chef), or by hand until light and fluffy. Scrape down the sides of the bowl before crumbling or breaking up the marzipan into small pieces and adding to the mixture slowly and carefully. The end result should be that the mixture looks fluffy and no lumps are seen.

3)      Beat the eggs in a small bowl and, in sections, add to the butter mixture (TheBakerKid tip: Always add something that is wet to a mixture in sections and slowly because otherwise you will end up with a very wet mixture and that means that when it come out of the oven it will not hold together and break up!). (Another BakerKid tip: continuously scrape down the sides of the bowl with any baking you do because you do not want to waste mixture or some mixed butter and some not because otherwise your likely to end up with big lumps of each ingredient.) Gently stir in the ground almonds with a large metal spoon.

4)      Sift the flour and baking powder into the bowl and fold in with the metal spoon. As soon as you can see no more flour in the mixture (be careful and make certain it is all gone) carefully fold in the cranberries. Avoid over mixing- stop as soon as the cranberries look evenly distributed.

5)      Put the mixture into the tin, scraping the sides with a spatula and spread evenly so there are no raised areas. Place in the oven for 40-45 minutes.

6)      After getting out of the oven if you want to add icing sugar to the top of the cake leave it to cool for half an hour or so before putting it on. If not then tuck in!

Please be sure to leave a comment on how you get on yourself.

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