Sultana, Lemon and Almond Cake
Uploaded by Kayleigh McDonough
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
Renshaw products used
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Instructions
BAKING INSTRUCTIONS:
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.
DECORATING INSTRUCTIONS:
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.
