Put all of the ingredients in to a large bowl and beat to a smooth batter. I always do this by hand.
If making cupcakes place 12 paper cases into a cupcake tin.
Split the mixture equally between the 12 cases.
Pop into the oven for 15 minutes.
Allow to cool before topping with chocolate buttercream!
Tips and Cheats
If you don’t fancy cute cupcakes you can split the mix between two 7inch cake tins and cook at the same temperature for 25 minutes. or you can pop in to a tray for a tray bake and cook for 40 minutes. It is so versatile! I like to chuck in cherries sometimes or nuts or even dark chocolate chips! As with all cake it is best served fresh!
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!
Put the flour, sugar, oil, milk, lemon rind and 5 tsp of lemon juice into a mix bowl and beat to a smooth batter.
Pour in to a lined and greased round tin, I use a 7 inch loose bottomed tin but to be honest any tin will do!
Put the cake into the oven for 50 minutes. (If you use a bigger tin cook for less time) when you prick with a knife the knife should come out clean.
Whilst the cake cooks mix the juice of the two lemons with the icing sugar.
Once the cake comes out of the oven pour over half of the lemon and sugar mix. Wait five minutes then pour on the other half.
Allow it to cool in the tin.
Tips and Cheats
Don’t worry if you have no lemons and just a bottle of juice. You can omit the rind! I like the flavour and texture it gives but it works without it. You can make it as cupcakes (cook for 15 minutes) or you can cook as a tray bake (30 minutes). It is lovely warm with some plant based cream on top too!
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.
So many options with this! you can take out the cinnamon and add in a cup of dark chocolate chips or a cup of dried cranberries. You can add a cup of chopped nuts or you can add a layer of nuts to the top before cooking. If you don’t have a loaf tin just bake as a cake in a square or round tin and reduce the cooking time to about 30/35 minutes.