Name: Frosted Pinecone Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: British
Ingredients: 250g butter, softened, plus extra for the tins; 300g golden caster sugar; 100g plain yogurt; 3 tbsp vegetable oil; 2 tsp vanilla extract; 4 eggs; 300g self-raising flour; Pinch of salt; 150g apricot jam; 150g marzipan; 100g flaked toasted almonds; Cocoa powder, for dusting; 200g butter; 500g icing sugar; 75ml milk; 1 tsp vanilla extract; ½ tsp almond extract; 1 egg white; 100g caster sugar; 8 rosemary sprigs; 50g cranberries

Introduction

The Frosted Pinecone Cake is a charming and festive dessert that combines a moist, buttery sponge with a smooth almond-flavored buttercream and a touch of apricot jam. Adorned with delicate marzipan pinecones, sugared rosemary sprigs, and cranberries, this cake brings a rustic and elegant look perfect for holiday celebrations or special occasions.

A two-layer round cake with white frosting lightly spread unevenly on the sides, showing spots of the brown cake underneath; on top, there are two large pine cones in the center surrounded by several small red berries covered in white sugar, all sitting on a wooden board edge with rough bark. Around the base of the cake, green frosted leaves are placed, along with another pine cone near the front. Nearby, a small green tree decoration, a golden glass, and white snowflake shapes are scattered on a white marbled textured surface with white fluffy snow on the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g butter, softened, plus extra for the tins

300g golden caster sugar

100g plain yogurt

3 tbsp vegetable oil

2 tsp vanilla extract

4 eggs

300g self-raising flour

150g apricot jam

150g marzipan

100g flaked toasted almonds

Cocoa powder, for dusting

200g butter

500g icing sugar

75ml milk

1 tsp vanilla extract

½ tsp almond extract

1 egg white

100g caster sugar

8 rosemary sprigs

50g cranberries

Instructions

Step 1: Butter two 20cm loose-bottomed round cake tins and line them with baking parchment. Preheat the oven to 180°C (160°C fan)/gas mark 4.

Step 2: Beat the softened butter and golden caster sugar together in a large bowl using an electric whisk until light and fluffy, about 2 minutes.

Step 3: In a jug, mix the yogurt, vegetable oil, vanilla extract, and eggs. Add the self-raising flour and wet ingredients to the butter mixture along with a pinch of salt. Mix everything for 1-2 minutes until smooth and creamy.

Step 4: Divide the batter evenly between the prepared tins and level the surfaces with a spatula.

Step 5: Bake for 25 minutes or until a skewer inserted in the centres comes out clean. If the mixture is still wet, return the cakes to the oven for another 5 minutes and check again.

Step 6: Cool the cakes in the tins for 15 minutes, then turn out onto a wire rack to cool completely. Once cooled, cakes can be stored in an airtight container for up to five days or frozen for up to three months.

Step 7: For the decorations, line a baking tray with baking parchment. Lightly whisk the egg white. Put the caster sugar in a separate dish.

Step 8: Carefully bend the rosemary sprigs into curves to help them sit around the cake’s base. Brush or dip the rosemary sprigs and cranberries in the egg white, then coat them in caster sugar. Shake off excess sugar and lay them on the tray to dry for at least 1 hour.

Step 9: To make almond pinecones, divide the marzipan into five pieces and roll each into an egg shape. Starting at the wider end, press flaked almonds into one side of each marzipan ball at an angle to resemble pinecones. Place them on a tray and dust lightly with cocoa powder.

Step 10: Make the buttercream by beating the butter, icing sugar, milk, vanilla extract, and almond extract in a large bowl with an electric whisk until smooth and creamy, about 3 minutes.

Step 11: Place one cake layer on a plate or cake stand. Spread roughly 6 tablespoons of buttercream over the top, then spread the apricot jam over the buttercream. Sandwich with the second cake layer.

Step 12: Pile remaining buttercream on top of the cake and spread over the top and sides. For a ‘naked’ cake effect, scrape most buttercream off the sides with a palette knife so the cake layers show through a thin coating.

Step 13: Clean the plate around the cake edges with kitchen paper. Arrange the sugared rosemary sprigs around the base, then top the cake with the marzipan pinecones and sugared cranberries.

Tips & Variations

To enhance flavor, toast the flaked almonds lightly before pressing into the marzipan.

If you prefer a different fruit layer, substitute apricot jam with raspberry or strawberry jam.

For a dairy-free version, use a plant-based butter substitute and a non-dairy yogurt.

Make the sugared rosemary and cranberries a day ahead to ensure they dry properly and hold their shape.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can substitute plain flour but add 2 teaspoons of baking powder to the flour to help the cake rise properly.

How do I prevent the sugared rosemary from sticking together?

Make sure to separate the rosemary sprigs and cranberries well on the baking tray as they dry and avoid stacking them. This helps them dry evenly and prevents sticking.