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Apricot, cherry and marzipan cake


Serves: 14
timePrep time: 35 mins
timeTotal time:
Apricot, cherry and marzipan cake
Recipe photograph by Martin Poole

Apricot, cherry and marzipan cake


Serves: 14
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
432Kcal
Fat
17gr
Saturates
7gr
Carbs
58gr
Sugars
40gr
Fibre
5gr
Protein
8gr
Salt
0.4gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 125g dried apricots
  • 125g natural-coloured glacé cherries
  • 125g walnut halves
  • 125g white marzipan
  • 2 large oranges, ideally unwaxed
  • 175g butter, softened
  • 175g golden caster sugar
  • 3 medium eggs, lightly beaten
  • 250g wholemeal plain flour
  • 250g sultanas
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
To decorate
  • 175g white marzipan
  • a little icing sugar, for dusting
  • 1 pack edible gold leaf

Step by step

Get ahead
Store for up to 2 weeks in a cake tin. Freeze for up to 1 month in a plastic bag or an airtight container; defrost for 8 hours at room temperature.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 20cm round deep cake tin and line the base and sides with a double layer of baking paper. Quarter the apricots, halve the cherries and chop the walnuts, then set them aside. Roll the marzipan into marble-sized balls, then set aside. Grate the zest from the oranges and squeeze about 150ml of the juice and set aside.
  2. Put the butter and sugar into a large bowl and cream together until light and fluffy using an electric mixer. Gradually beat in the eggs, adding a little of the flour if the mixture begins to curdle.
  3. Add the marzipan balls, the apricots, cherries, walnuts, sultanas, orange zest and juice. Sift the flour, baking powder and cinnamon into the bowl, adding any bran remaining in the sieve. Stir together until everything is well blended.
  4. Spread the mixture in the prepared tin and level the top. Place the tin on a baking sheet and bake in the centre of the oven for 1 hour. Reduce the heat to 150°C, fan 130°C, gas 2 and bake for a further 1-1¼ hours until firm to the touch, starting to shrink away from the sides of the tin and a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool for 10 minutes in the tin, then turn it out onto a wire rack, peel off the lining paper and leave to cool completely.
  6. To decorate, roll out the marzipan thinly on a worktop lightly dusted with icing sugar. Using an 11cm x 5cm holly-shaped cutter, or template, cut out 8 holly leaves. Score a vein pattern with the back of a knife, brush the underside with a little water to help them stick and place 4 on the cake with another 4 overlapping on top. Shape the leaves to make them curl if liked. Using a clean artist's paintbrush, lift a little of the edible gold leaf onto the marzipan leaves to decorate. Roll any trimmings of marzipan into 3 berries, roll in gold leaf and place in the centre.

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