MYO Volume 2 is now available and features more projects, interviews and recipes than ever before! Just in time for Christmas, here’s a little taster.
Amy Burnand’s Cherry Almond Christmas Cake is an easy alternative to a traditional fruit cake and much speedier to make – it takes less than two hours from make to bake to yummy in your tummy.
For the cake
200g glacé cherries
200g self-raising flour
1tsp baking powder
150g unsalted butter – soft
150g golden caster sugar
100g marzipan (plus more for under icing)
2 large eggs
Finely grated zest of half an orange
1 tsp ground cinnamon
1/2 tsp grated nutmeg
50g ground almonds
For the icing
Ready-made fondant icing
Preheat oven 160c, fan 140c, gas 3
1/ Grease and line a 15cm cake tin.
2/ Roughly chop glacé cherries, leaving behind as much syrup as possible, and dust in a little flour.
3/ Cube marzipan into 1cm pieces. Add to cherries.
4/ Cream butter and sugar together until light and fluffy. Gradually add beaten eggs.
5/ Add orange zest. Fold in flour, baking powder and spices. Add ground almonds and the cherries and marzipan and combine well. Can add a drop of milk if too stiff.
6/ Spoon mixture into cake tin and level off.
7/ Bake for an hour until golden and risen.
8/ Leave in tin to cool.
9/ Allow to cool completely on wire rack before icing.
10/ On an icing sugar-dusted surface roll out marzipan and fondant icing to about 3-4 mm each (or to your liking). Use the cake tin as a template to cut both.
11/ If cake is very domed level it off by cutting across top with a bread knife, turning cake as you cut.
12/ Warm the apricot jam or glaze to thin it and make it easier to spread. Brush onto the cake and lay the marzipan on top. Brush the marzipan with more glaze and then lay on the fondant icing.
Discover all the projects, recipes and interviews packed into the pages of the new volume of MYO here.