Here’s my next recipe from the Great British Bake Off Everyday recipe book – Cranberry & Marzipan Cake (page 48) which I made for my book club meeting a couple of weeks ago.
Here’s what you’ll need:
115g cranberries (thawed if frozen)
100g unsalted butter, softened
65g caster sugar
3 medium free-range eggs, at room temperature
120g ground almonds
120g plain flour
2 tsps baking powder
25g flaked almonds
icing sugar, for dusting
What you do
Heat your oven to 180°c and start by chopping the cranberries; the recipe suggest using a food processor but I actually used raspberries (not a fan of cranberries) and chopped them by hand which was perfectly fine.
Put the softened butter and sugar into a bowl and mix with a hand mixer until light and creamy. Then crumble up the marzipan into small pieces and add to the mixture. Beat thorougly, scraping down the sides as necessary.
Sift the flour and baking powder into the bowl and fold in. Once all the flour has been mixed in, carefully add in the raspberries, however avoid over-mixing. Stop once the raspberries look evenly distributed. As I’d used raspberries they do tend to mush up and bleed; I just think this adds to the finished colour.
Although the cake had sunk slightly in the middle and I had a real issue with the tin ripping the cake apart when I opened the springclip on the tin, it tasted really good. I don’t seem to have a problem with my taste and flavour but just getting them out of the tin satisfactorily! This is my own fault as I didn’t have any baking parchment so just had to make do with greasing.
Things I MUST buy: baking parchment