Cherry and Almond Mother’s Day Cake or Easter Cake

THIS will cut into approximately 12 slices and is really simple to make.

Its what Eileen calls ‘almost all-in-one’ cake. Everyone loves it, and it cuts beautifully. It also keeps for at least a week as the grated marzipan helps to keep it moist. Decorate according to the occasion! Why not make one for tomorrow Mother’s Day.

Serves 10-12

9oz/225g butter, softened, plus a little extra for greasing

6oz/175g golden caster sugar

5 eggs, beaten

9oz/225g self-raising flour, plus an extra 2 tbsp

1 tsp baking powder

Zest of 1 orange, plus the juice

9oz/255g natural marzipan, coarsely grated (its easier to grate if you chill it beforehand)

7oz/200g glacé cherries, halved

For the decoration:

4oz/110g icing sugar sifted

2oz/50g toasted flaked almonds

12 natural whole glacé cherries

Zest of 1 orange (optional)

Heat the oven to 170C/325F/gas 3, and butter and line an 8 inch/20cm round, loose-bottomed, deep, cake tin.

Beat the butter and sugar together until light and fluffy. Add the beaten eggs, the flour, baking powder, orange zest and juice and beat well until thick, creamy and evenly mixed. Toss the cherries in the extra two tablespoons of flour, to stop them sinking to the bottom of the cake while cooking, and fold into the batter along with the marzipan.

Take care to mix the grated marzipan well into the batter. Spoon into the prepared tin, level and bake for 1 hour and 30 minutes or until well-risen and golden. A skewer will come out clean when ready. Leave to cool in the tin for 10 minutes then turn onto a cooling rack to cool completely.

Mix the sieved icing sugar with one tablespoon of hot water to make a loose, but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glacé cherries (if making for Easter) around the edge, using a dot of icing to fix. Drizzle the icing over the cake and finish with a scattering of orange zest.

To make cupcakes:

Use the cherry and almond mixture and divide between 24 bun cases.

Bake at 180C/350F/gas 4 for 20 to 25 minutes until well risen and golden. Cover with the glace icing and top with mini chocolate eggs. Great for Easter.