Cranberry sand cake in a glass

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 250 g Butter or margarine
  • 1 cup(s) (150 g) Sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 250 g Marzipan raw mass
  • 1/2 Bottle of bitter almond flavor
  • 5 Eggs (size M)
  • 2 cup(s) (200 g) Flour
  • 1 cup(s) (90 g) Cornstarch
  • 1 cup(s) (85 g) ground almonds without skin
  • 2 coated Tsp Baking Powder
  • 1 1/2 cup(s) (110 g) + 1 tablespoon dried cranberries
  • 7-10 Tbsp red food colouring
  • 7-10 Tbsp Fat and sugar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease 2 large glasses (250 ml content each) and 6 small glasses (150 ml content each) and sprinkle with sugar. Cream fat, sugar, salt and orange peel with the whisk of the hand mixer. Coarsely chop 200 g marzipan. Stir in marzipan and almond flavour. Stir in the eggs one after the other.

  2. 2

    Mix flour, starch, almonds and baking powder and quickly stir into the fat-egg mixture. Coarsely chop 100 g cranberries and add. Fill the dough into the glasses, leaving 1.5 cm of rim free. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 25 minutes. Bake the big glasses for another 10 minutes. Take out the cake and let it cool down. Halve 50 g marzipan. Colour with red food colouring in different shades of red and roll out to a thickness of about 3 mm. Cut out butterflies, decorate with remaining marzipan and dry on a plate sprinkled with sugar.

  3. 3

    Take out the cake and let it cool down. Halve 50 g marzipan. Colour with red food colouring in different shades of red and roll out to a thickness of about 3 mm. Cut out butterflies, decorate with remaining marzipan and dry on a plate sprinkled with sugar. Dust the cake with icing sugar. Decorate with 2 tablespoons cranberries and butterflies

Nutrition Facts

KCAL
590 kcal
CARBS
56 g
FATS
36 g
PROTEINS
10 g