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Little daisy cakes
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We've made individual cherry and almond cakes rather than a large one, so they're easy to serve at an Easter tea. They're also ideal as Mother's Day or Easter gifts, and they keep for a couple of days in a tin. Find seasonal cake recipes at waitrose.com/recipes.
200g butter, softened, plus extra for greasing
200g white marzipan, at room temperature
75g caster sugar
275g self-raising flour
5 medium eggs, beaten
2 tbsp milk
1 tsp almond extract
200g pack Waitrose Provençal Glacé Cherries
25g flaked almonds
For a large cake, make the same mixture but bake in a greased, lined 20cm round tin for about 1 hour 30 minutes, or until a skewer comes out clean when inserted into the centre. Lightly cover the top with foil if it starts to get too dark.
Typical values per serving:
This recipe was first published in March 2007.