The recipe was once somewhat strange. I be told it to myself a couple of circumstances and decided that you are purported to cream the butter and sugar and then disintegrate inside the marzipan and beat it in until blank, i.e. cream inside the marzipan as successfully. Strive as I would, the marzipan would not combine in. At this stage I did surprise if I ought to change it all to my foods processor to combine it on the other hand rejected the concept that nearly as hastily as I idea of it.
Having made the combo I then dropped one different clanger by means of deciding to bake it in a Bundt tin. I absolutely forgot one in every of my very own residence pointers 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 absolutely to the tin and required a prolonged soaking to get them off. It wasn’t until this cake were inside the oven for an excellent ten mins that I remembered my mistake and it was once too past due by means of then.
And so, as you are able to see from the pictures, the cake did stick somewhat in places, on the other hand no longer so horribly that I had to use major surgical process to rescue it.
It was once delicious, had a pleasing, even crumb and the little bursts of sharpness from the cranberries contrasted successfully with the sweet chunks of marzipan. Definitely a winning combination and a cake I’m going to make over again. In an strange tin even though!
Now I come to the bit about Crich pottery.
After I spotted this cake stand available on the market on Ebay it presented memories flooding once more and I may no longer withstand it.
I lived just about Crich in Derbyshire for lots of of my youth. This is a excellent little olde worlde type 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, calmly beaten
120g ground almonds
200g marzipan, chopped into small dice (or crumbled)
120g simple flour
2 tsp baking powder
115g cranberries, fresh or thawed if frozen
25g flaked almonds (a handful/sprinkling)
Technique (my manner)
Preheat the oven to 180C/ 160fan / gas mk 4. Butter and line a 20-21cm springform cake tin. (Avoid using a Bundt tin!)
In a large bowl, beat jointly the butter and sugar using a hand held electric whisk. Beat inside the eggs one at a time. Stir inside the ground almonds and marzipan.
Sift the flour and baking powder into the bowl and fold in gently, followed by means of the cranberries, stirring merely until they are lightly disbursed. Scatter the flaked almonds over the top.
Pour the combo 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 leave to cool inside the tin. Dust with icing sugar previous than serving.
Cuts into 8-10 slices.