And of course, what I shall end up doing with them is baking.
As part of the Sainsbury’s Blogger Community I am sometimes sent lovely gifts to make the most of and share on my blog. I love flaked almonds (well, just almonds full stop) and have made a cherry and marzipan cake before, so that was on my mind when they arrived in the post. This time I used different sugar, and used plenty of ground almonds in the mixture which ended up creating a much better texture.
Perfect with a cup of tea on a Sunday afternoon.
Cherry and Marzipan Cake with flaked almonds
175g butter or dairy free spread
175g light muscovado sugar (I used Billington’s- at the moment they have an offer for a free cake tin if you buy two packs)
2 medium eggs
200g glace cherries, chopped/ halved
100g plain flour
120g ground almonds
1 tsp of almond extract
1/4 tsp cherry flavour (optional)
3 level tsp baking powder
50g marzipan cut into small pieces
50g flaked almonds (approx- sprinkle as many as you like)
Icing sugar, to dust
Preheat the oven to 180C and line a rectangular brownie pan with baking paper.
In a large bowl cream together the butter/spread and sugar until light and fluffy.
Add the two eggs and mix again to combine, then add the almond (and cherry) extract.
Gently stir in the ground almonds, then add the flour and baking powder.
Pour this into a pan, and the sprinkle with the chopped marzipan. Push it down gently into the batter. Then pour the ground almonds over the top, and dust with icing sugar.
Bake in the oven for 25-30 minutes, until a skewer comes out clean (make sure you test it away from marzipan as this will be soft when hot so will stick to the skewer).
Leave to cool on a wire rack before slicing.
Tempting to sneak some marzipan nibbles before they all go on the cake.
Sprinkling the icing sugar always make it look super pretty too.
Try not to slice it when warm as it crumbles a bit.
A well earned treat after my 10 muddy miles on Sunday!
This is one of my favourite flavour combinations. When I was thinking of what to make I was very tempted by a stollen, but they are really for Christmas. I wonder if I could make a Halloween themed stollen? How early is it acceptable to start with the Christmas baking do you think?
What is your favourite way to use flaked almonds?
I was sent the flaked almonds but all opinions are my own.