This is how much Bert liked this cake.
On the way home from school last week he reminded me to put the bins out. Yesterday he suggested moving some bright yellow-green accent cushions to my bedroom because the colour would go with the wall paint (he was right). Earlier in the week if asked if someone else would move into the house when we died. ‘Yes,’ I said, ‘but that’s not for a long time. You’re a child and me and dad aren’t old.’ ‘Well,’ he said, ‘you’re not young.’
Forty-five at heart but he won’t eat Madeira cake. Going to royal ice it and try again.
Makes 2 small loaves
250g ground almonds
150g golden caster sugar
1 teaspoon baking powder
250g marzipan, grated
100g glace cherries, halved
Pre-heat the oven to 160 and grease and line 2 small loaf tins. (Mine were 15x20x10cm.) Whisk the eggs till very big and fluffy (ideally with electrical help) – about 5-10 minutes.
Fold in the remaning ingredients (yep, no flour or fat) and divide between the tins.
Bake at 160 for 40 minutes. Turn out to cool.