Iced cherry and almond cake | Sainsbury`s Magazine

Ingredients

• 225g glacé cherries
• 200g self-raising flour, plus 1 tbsp extra
• 100g marzipan
• 150g soft unsalted butter
• 150g caster sugar
• 3 medium eggs, lightly beaten
• finely grated zest of 1 lemon
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• a good grating of nutmeg
• 50g ground almonds
• 2 tbsp milk
• icing sugar, for dusting
• 125g marzipan
• 3 tbsp apricot glaze
• 225g ready-to-use white fondant icing
• edible silver balls
• 10-15 fresh cherries
• 1 medium egg white, lightly beaten
• 125g caster sugar