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Recipe by Jane Hornby

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1. Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
2. If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
3. Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.

Per iced cake

1064 kcalories, protein 10g, carbohydrate 191g, fat 34 g, saturated fat 15g, fibre 3g, salt 1.07 g

Latest comments and suggestions

• clare

  18 November 2007

  clare commented on this recipe

  I made these cakes to put in to christmas hampers. They were easy to make and everyone said they tasted delicious.

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• clare

  18 November 2007

  clare rated this recipe

  

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• AliPom

  25 November 2007

  AliPom rated and commented on this recipe

  

  I used this recipe with a year 9 class at school. We were able to make the cakes and ice them in a 2 hour lesson. I donated my demonstration cakes to the staff room and they were devoured in no time. I spent the rest of the day handing out the recipe! A lovely light alternative to a rich, heavy Christmas cake. Excellent!

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• clare

  14 December 2007

  clare commented on this recipe

  I made the cakes using gluten free flour and xanthan gum. They tasted just as good as the ones made with regular flour.

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• Rupa

  20 December 2007

  Rupa rated and commented on this recipe

  

  These are lovely tastey little bites of greatness - yummy :-)

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• Chilton Diva

  27 December 2007

  Chilton Diva commented on this recipe

  From someone who is not keen on the often heavy traditional Christmas cake, this was a welcome alternative. Fantastic light mixture with a lovely flavour. I gave these as presents to fellow foodie friends, wrapped in cellophane & ribbons, and think I may have started a well-received tradition!

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• sarajane

  30 November 2008

  sarajane commented on this recipe

  these sound good ...can't wait to try them!! Keep you posted..

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Ingredients

• butter , for greasing
• 1 quantity Easy apple fruit cake, uncooked (see link below)
• 2 tbsp apricot jam
• 500g pack natural marzipan
• 500g pack ready-to-roll white icing
• 16 fresh cranberries
• bunch rosemary , broken into small fronds
• 50g caster sugar
• 1 egg white
• 50g icing sugar
• approx 1m gold ribbon

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Difficulty and servings

Makes 8 small cakes

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Plus decoration time

Freeze only when undecorated

Ingredients

• butter , for greasing
• 1 quantity Easy apple fruit cake, uncooked (see link below)
• 2 tbsp apricot jam
• 500g pack natural marzipan
• 500g pack ready-to-roll white icing
• 16 fresh cranberries
• bunch rosemary , broken into small fronds
• 50g caster sugar
• 1 egg white
• 50g icing sugar
• approx 1m gold ribbon

Per iced cake

1064 kcalories, protein 10g, carbohydrate 191g, fat 34 g, saturated fat 15g, fibre 3g, salt 1.07 g

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