Bake something magical

family

Frosted pinecone cake

This is a perfect centrepiece for those who aren’t fans of traditional fruitcake.

SERVES 12-15 PREP 45 mins plus drying MORE EFFORT V

1 batch simple vanilla sponge cake
(see recipe, left)
150g apricot jam

For the almond pinecones

150g marzipan
100g flaked toasted almonds
cocoa powder, for dusting

For the buttercream

200g butter
500g icing sugar
75ml milk
1 tsp vanilla extract
½ tsp almond extract

To decorate

1 egg white
100g caster sugar
8 rosemary sprigs
50g cranberries

1Make the decorations first. Line a baking tray with baking parchment. Lightly whisk the egg white and put the caster sugar in a dish. Bend the rosemary sprigs into curves – this will help them sit around the base of the cake. Brush or dip the rosemary sprigs and cranberries in the egg white, then coat in the sugar. Shake off the excess, then lay on the tray and leave to dry out for at least 1 hr.

2To make the almond pinecones, divide the marzipan into five pieces and roll each one into an egg shape. Starting at the wider end, press the flaked almonds into the marzipan at an angle to make them look like a pinecone. Cover one side of each marzipan ball this way, being careful not to snap the almond flakes. Put the marzipan pinecones on a tray and dust lightly with cocoa powder.

3To make the buttercream, beat the butter, icing sugar, milk, vanilla and almond extract in a large bowl using an electric whisk, or in a stand mixer until smooth and creamy, about 3 mins.

4Put one cake on a cake stand or plate, and spread over roughly 6 tbsp buttercream using a palette knife. Top with the apricot jam, then sandwich the second cake on top.

5Pile the remaining buttercream on top of the cake and spread it over the top and sides. This cake looks best with a ‘naked’ style frosting. To create this, scrape most of the buttercream off the sides using a palette knife so the cake is slightly visible through a thin layer of buttercream. Clean the plate around the edge of the cake using a sheet of kitchen paper.

6Arrange the frosted rosemary sprigs round the base of the cake, and top with the frosted pinecones and cranberries. Will keep in an airtight tin for up to five days.

PER SERVING (15) 677 kcals • fat 34g • saturates 17