As a change from hot cross buns bake this yeast cake with a filling of marzipan. It’s so easy to make with the dry easy-blend yeast , it just needs time to rise. Do try it, it tastes really delicious, either plain or with butter.
- 225g (8oz) strong (bread) flour
- 1/2 teaspoon salt
- 25g (1oz) margarine
- 25g (1oz) caster sugar
- 1/ 2 sachet easy-blend yeast
- 1/ 2 egg
- 100ml (4fl oz) milk
- 50g (2oz) ground almonds
- 50g (2oz) caster sugar
- 1/ 2 egg
- few drops almond extract
- 75g (3oz) icing sugar
- 15g (1/2oz) flaked almonds (optional)
- 5 glacé cherries
Sieve the flour and salt into a warmed bowl, rub in the fat , stir in the yeast and sugar. Warm the milk mix in the 1/2 egg and mix into the dry ingredients to make a soft dough. On a floured surface knead well for 5 – 10 minutes.
Put into the cleaned bowl, cover with clingfilm and place over a pan of hot water – the bowl must not touch the water nor get hot. When double in size, re-knead for 2 – 3 minutes then roll out to a rectangle 12 X 8 ins (30 X 20 cm) with straight sides and square corners.
Mix together the ground almonds, sugar, remaining egg and almond extract to a soft mixture, spread this over the dough and roll up from the long end with the join underneath.
Place on a greased baking tray and form a ring by pinching the ends together. Using scissors, snip the ring at 1in intervals, turning the sections out slightly
Lay greased clingfilm over the top and put in a warm place to rise until doubled in size (about 15 – 20 minutes. Heat the oven to Gas 6/200C . Brown the almonds lightly..
When the ring is risen , bake for approx 20 minutes until golden brown.
Mix the icing sugar with a little water to make a soft consistency and brush it over the ring as soon as it comes from the oven.. Decorate with halved glacé cherries and almonds.