This is my recipe for a festive morello cherry bundt cake with a marzipan filling topped with a lemon glaze. I am practising my festive season baking at the moment and as a result making far too much cake. The marzipan, almond and kirsch flavour always remind me of Christmas baking. The basic cake mix for this recipe is based on my trusty Ciambella recipe.
preparation time: 10-15 minutes
cooking time: 40-50 minutes
1 cup soured milk (squeeze of lemon until milk curdles - don't worry it'll look horrible but will be OK - it helps the rise!)3 eggs2 cups of caster sugar3 cups of plain flourgrated zest of 1 lemons2 tbs kirsch (optional)
2 tsp almond essence1/2 cup vegetable oil2 heaped teaspoons of baking powder250g marzipan350g pitted morello cherries (I used a drained jar of cherries in syrup, but tinned or fresh would work well too) Pinch saltlemon glaze:1 cup icing sugarjuice of 1 lemon