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Sultana, Lemon and Almond Cake

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Baking ingredients

  • 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

Decorating ingredients

  • 150 g candied lemon zest
  • 250 g icing sugar
  • 18 g water
  • 18 g lemon juice



Step 1

Preheat the oven to 180°C/gas mark 4.

Step 2

Beat together the softened butter and sugar until light and creamy.

Step 3

Grate the marzipan and add to the bowl, beat thoroughly until the mixture is smooth.

Step 4

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.

Step 5

Sift the flour and baking powder into the bowl and fold in with a metal spoon. Finally fold in the sultanas.

Step 6

Spread the mixture evenly into the prepared tin and smooth with the back of a spoon, or divide into cupcake cases.

Step 7

Place in the pre-heated oven and bake for approx. 40-50 min or until spongy to the touch.

Step 8

Turn the cake or cupcakes out onto a cooling rack and leave to completely cool.


Step 9

Mix together 500g of icing sugar and the lemon juice and water to make a water icing.

Step 10

Pour over the cake allowing it to run down the edges.

Step 11

Decorate with syrup soaked sultanas and candied lemon zest.