Sultana, Lemon and Almond Cake
Uploaded by Renshaw Baking
- 100 g butter
- 50 g caster sugar
- 200 g Renshaw Original White Marzipan
- 150 g whole egg
- 120 g ground almonds
- 120 g plain flour
- 10 g baking powder
- 25 g flaked almonds
- 100 g sultanas
- 150 g candied lemon zest
- 250 g icing sugar
- 18 g water
- 18 g lemon juice
Preheat the oven to 180°C/gas mark 4.
Beat together the softened butter and sugar until light and creamy.
Grate the marzipan and add to the bowl, beat thoroughly until the mixture is smooth.
Slowly add the eggs in 4 portions beating after each addition, followed by 1 tablespoon of ground almonds, then beat again after each addition. Finally stir in any remaining ground almonds.
Sift the flour and baking powder into the bowl and fold in with a metal spoon. Finally fold in the sultanas.
Spread the mixture evenly into the prepared tin and smooth with the back of a spoon, or divide into cupcake cases.
Place in the pre-heated oven and bake for approx. 40-50 min or until spongy to the touch.
Turn the cake or cupcakes out onto a cooling rack and leave to completely cool.
Mix together 500g of icing sugar and the lemon juice and water to make a water icing.
Pour over the cake allowing it to run down the edges.
Decorate with syrup soaked sultanas and candied lemon zest.