TOP TIP! The crunchy streusel topping with crumbled marzipan is what makes this cake delicious. Serve it still warm with custard or at room temperature with a dollop of créme fraîche or double cream
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 8 |
| Cuisine | British |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 180°C, gas mark 4. Grease a 20cm round tin.
To make the marzipan streusel, mix 50g of flour and 4 tbsp of sugar together in a large bowl, then rub 60g of butter into the mixture until crumbly. Stir in the almonds. Set aside.
To make the cake, zest and juice the orange. Set the juice aside. Place the zest in a bowl along with the rest of the flour, mixed spice, the rest of the sugar, the rest of the butter (softened), milk, baking powder, vanilla extract and egg. Combine until smooth.
Finely chop the marzipan.
Spread half the batter in the prepared tin, then sprinkle with half the chopped marzipan, raspberries and streusel. Cover with the rest of the batter and sprinkle with the remaining marzipan, raspberries and streusel.
Bake for approx. 50 minutes or until a toothpick inserted in the centre comes out clean. Al-low to cool.
Mix the sifted icing sugar with just enough orange juice to form a thin glaze.
Drizzle over the cake and serve.
