In a large bowl add the flour, baking powder, sugar, oil, milk, vanilla, and vinegar and beat into a smooth batter. It doesn’t take long so it is super easy by hand,
In an 8 inch tin add a layer of baking parchment to the bottom. The tin will need fairly deep sides.
Pour in about 1/2 of the cake batter.
Roll out the marzipan in a disc the size of your tin and lay over the cake batter .
Chop the cherries in half and add on top of the marzipan in an even layer.
Pour over the rest of the cake batter making sure all the cherries are covered.
Pop the cake into the oven and cook for 50 minutes. It may need a little longer if a skewer doesn’t come out clean.
Tips and Cheats
This cake is so good warm from the oven. It is also good a day old with lashings of custard! (Birds custard powder is vegan!) If you want a more almond taste, or don’t have marzipan you can either add almond essence in place of the vanilla, or you can swap out 1/2 of the flour for ground almonds. This does result in a heavier cake! However, you eat it enjoy it!
Put all of your ingredients in to a mixing bowl and beat together. I like to use a Norwegian flat whisk but a wooden spoon or regular hand whisk will be fine too! You need a smooth-ish batter (no lumps of flour thank you!)
I then line two 7 inch cake tins (just the bottom) and split the mixture evenly between them.
Pop the tins in to the pre-heated oven for 25 minutes.
Take the cake out of the oven and leave it in the tin for a couple of minutes then transfer out to a cooling rack.
Once the cakes are cooled you can fill with jam. I love strawberry or raspberry jam! If you are feeling luxurious you could even add cream or buttercream!
Tips and cheats
This cake can’t really get any easier! It is a chuck it all in give it a beat and bake kind of cake. I am sure Mary Berry wouldn’t approve but it works and the kids love it too. It keeps for a couple of days in a tin too (if there is any left!) Enjoy!
In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
Pour in the pink mix and spread evenly.
Carefully pour over the yellow mix and very gently spread it out.
Cook for 25-30 minutes until a skewer comes out clean.
Allow the cake to cool
To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
take out 3 tbsp of the icing and colour pink.
Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
Allow the icing to set before cutting.
Tips and cheats
This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.