Marzipan and Glace Cherry Sponge Cake

When I came back from the UK in August 2011 I brought a block of marzipan with me. I saved this marzipan and stole only a few morsels off the side. Yesterday, I realised, one does not save marzipan. I remedied the situation by creating a cake that is fit for a chick dragged up in the 1970’s. I was the kid that stole all the glace cherries , ate all the marzipan and used the citric acid mixed with icing sugar up. 

I had a similar cake recipe that I loved, that one was more a traditional fruit cake and this new creation is more the sponge kind. I coated the cherries in flour before cooking but they still somehow managed to sink, still taste good though.

The cake recipe I used was the old fashioned Victoria sponge cake recipe.
Put oven on 180, grease a spring-form cake tin and line bottom with greaseproof paper.
 
3 eggs
Butter, softened
Caster sugar
Self raising flour
1 tsp vanilla essence
1/2 cup (or more) halved glace cherries
Roughly 250 grms marzipan at room temperature 
 
Weigh 3 eggs in their shell
Cream same amount of softened butter and caster sugar
Add eggs one at a time, stirring until mixed each time
Add same amount of self raising flour and mix
fold in-
1 tsp of vanilla essence
1/2 cup of halved glace cherries 
Put half of mixture in prepared tin
Roll out marzipan to roughly 5mm thickness and the right size to cover the mix
Place marzipan on top of mixture and then cover with remaining mix
Bake for 30-40  minutes, checking the top does not brown too quickly, If it does, cover with foil.
Allow to cool in the tin.
 
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One thought on “Marzipan and Glace Cherry Sponge Cake

  1. I used to pinch all the cherries too and adore marzipan, I brought 4 blocks from Sydney Ikea because I can never find it here! Love the cake

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