Cranberry Cake

Ingredients

Cake
250g/8oz	Marzipan
200g/8oz	Butter
200g/8oz	Caster Sugar
100g/4oz	Ground Almonds
2	Eggs
1tsp	Grated Lemon Rind
200g/8oz	Self Raising White Flour
150g/6oz	Cranberries
Topping
1	Egg White
3tbsp	Icing Sugar
Dried Cranberries to Decorate

Method

1. Roll the marzipan into 20cm/8" circle and set aside.
2. Beat together the butter & sugar until light and fluffy.
3. Beat in eggs, grated lemon rind and flour.
4. Mix in the cranberries and ground almonds.
5. Put half the mix into a greased and lined 20cm/8"round cake tin.
6. Lay the marzipan over cake mixture.
7. Spread the remaining cake mixture on top.
8. Bake in a pre-heated oven for 50 minutes.
9. To make the topping beat the egg white until stiff.
10. Continue beating, adding the icing sugar a little at a time.
11. Spread the topping over the cake and decorate with the remaining cranberries.
12. Put the cake into a preheated, cooler oven for 15/20 minutes.

Temperature & cooking time:
50mins at 180°C/Fan160°C/350°F/Gas 4, Topping 15/20mins at 170°C/Fan150°C/300°F/Gas 3

Dietary status:
Nut free, Soya free, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.