These little cakes are made in individual metal baking rings, available in cook shops. Alternatively you can bake the cakes in 10 muffin cases, dividing up the marzipan accordingly.
Makes 8 cakes
Ingredients
225g (8oz) Dr. Oetker Golden Marzipan
Icing sugar, for dusting
150g (5oz) lightly salted butter, very soft, plus extra to grease
150g (5oz) caster sugar
3 medium eggs, separated
½ tsp Dr. Oetker Almond Extract
75g (3oz) self-raising flour
125g (4 1/2oz) natural glace cherries, halved
100g (4oz) ground almonds
Method
1. Reserve half the marzipan and divide the remainder into 8 even sized pieces. Using your hands dusted with icing sugar, flatten each piece into a round measuring roughly 7cm (2 ¾ inches) in diameter.
2. Preheat the oven to 180°C/350°F/Gas Mark 4. Place 8x7cm (2 ¾ inch) diameter ring moulds (each with a depth of at least 5cm/2inches) on a baking sheet, see tip. Grease and line each with greaseproof paper, as you would a round cake tin. Grease the paper.
3. Cream together the butter and 100g (4oz) of the sugar until very lightly and creamy. Beat in the egg yolks and almond extract. Add the flour and cherries and stir gently into the ingredients using a large metal spoon.
Whisk the eggs whites in a thoroughly clean bowl until peaking. Gradually whisk in the remaining sugar then stir in the ground almonds. Fold a quarter of the egg white mixture into the creamed ingredients to lighten it then fold in the remainder. Spoon half the mixture into the moulds and press a circle of marzipan gently on top. Spread with the remaining cake mixture and level the surfaces.
4. Bake for about 30 minutes until risen and just firm to the touch. Leave to cool in the rings.
5. To make the marzipan roses, divide the remaining marzipan into 8 pieces. Roll each piece on a surface dusted with icing sugar to a strip, measuring about 15x2cm (6x3/4inches). Roll up the strips to make a simple rose shape, peeling back the outer edges. If liked the roses can be lightly grilled to set them in place. Use to decorate the cakes.
Cooks Tip: If you only have shallow baking rings, line with baking parchment so the paper is about 5cm (2inches) deep.
