The recipe was once a bit of ordinary. I be told it to myself a couple of circumstances and decided that you are imagined to cream the butter and sugar and then collapse throughout the marzipan and beat it in until blank, i.e. cream throughout the marzipan as successfully. Strive as I would, the marzipan would not combine in. At this degree I did surprise if I ought to modify it all to my foods processor to combine it alternatively rejected the idea that nearly as abruptly as I concept of it.
Having made the mix I then dropped one different clanger by way of deciding to bake it in a Bundt tin. I totally forgot one in every of my very own residence tips and that’s not to have bits of sticky stuff, like marzipan, in a Bundt cake as they stick like glue to the tin. The overall time I made this mistake it was once with a fudge and raspberry cake where the bits of fudge adhered totally to the tin and required a chronic soaking to get them off. It wasn’t until this cake have been throughout the oven for an excellent ten mins that I remembered my mistake and it was once too overdue by way of then.
And so, as you are able to see from the images, the cake did stick a bit of in places, alternatively now not so horribly that I had to use major surgical process to rescue it.
It was once delicious, had a nice, even crumb and the little bursts of sharpness from the cranberries contrasted successfully with the sweet chunks of marzipan. Definitely a successful aggregate and a cake I will make over again. In an ordinary tin despite the fact that!
Now I come to the bit about Crich pottery.
After I spotted this cake stand in the marketplace on Ebay it offered reminiscences flooding once more and I may now not withstand it.
I lived with reference to Crich in Derbyshire for lots of of my youth. This is a excellent little olde worlde kind of village with a mix of very earlier stone built houses and mid century brick ones.
100g unsalted butter, softened
65g caster sugar
3 eggs, evenly overwhelmed
120g ground almonds
200g marzipan, chopped into small dice (or crumbled)
120g undeniable flour
2 tsp baking powder
115g cranberries, contemporary or thawed if frozen
25g flaked almonds (a handful/sprinkling)
Technique (my manner)
Preheat the oven to 180C/ 160fan / gasoline mk 4. Butter and line a 20-21cm springform cake tin. (Steer clear of using a Bundt tin!)
In a large bowl, beat jointly the butter and sugar using a handheld electric whisk. Beat throughout the eggs separately. Stir throughout the ground almonds and marzipan.
Sift the flour and baking powder into the bowl and fold in gently, followed by way of the cranberries, stirring merely until they are lightly allotted. Scatter the flaked almonds over the top.
Pour the mix into the in a position tin and bake for 40-45 mins until carried out.
Remove from the oven, run a knife round the edge of the cake and go away to cool throughout the tin. Dust with icing sugar previous than serving.
Cuts into 8-10 slices.