Description
This Frosted Pinecone Cake is a delightful layered sponge cake featuring a light buttery base, smooth apricot jam, and creamy almond-flavored buttercream. Adorned with charming marzipan pinecones, toasted almond flakes, and frosted rosemary sprigs with cranberries, this cake combines beautiful presentation with festive flavors, perfect for special occasions or holidays.
Ingredients
Scale
Cake Batter
- 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
Filling and Decoration
- 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
- Prepare the cake tins and preheat oven: Butter two 20cm loose-bottomed round cake tins and line them with baking parchment. Heat the oven to 180°C (160°C fan)/gas mark 4.
- Make the cake batter: Beat the softened butter and golden caster sugar in a large bowl using an electric whisk for about 2 minutes until light and fluffy. In a jug, mix the yogurt, vegetable oil, vanilla extract, and eggs together. Add the flour and wet ingredients to the butter mixture along with a pinch of salt, then beat everything for 1-2 minutes until smooth and creamy.
- Bake the cakes: Divide the batter evenly between the prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the center comes out clean. If the skewer has wet batter, return the sponges to the oven for an additional 5 minutes. Let the cakes cool in the tins for 15 minutes, then turn them out onto wire racks to cool completely.
- Frost the rosemary sprigs and cranberries: Line a baking tray with baking parchment. Lightly whisk the egg white in a bowl. Dip or brush the rosemary sprigs and cranberries in the egg white, then coat them in caster sugar. Shake off the excess sugar and arrange them on the tray. Leave to dry out for at least 1 hour to form a frosted appearance.
- Create the marzipan pinecones: Divide the marzipan into five equal pieces and roll each into an egg shape. Starting at the wider end, press flaked toasted almonds into one side of each marzipan egg at an angle to mimic the overlapping scales of a pinecone. Place the pinecones on a tray and lightly dust them with cocoa powder.
- Prepare the almond buttercream: Beat the butter, icing sugar, milk, vanilla extract, and almond extract in a large bowl using an electric whisk or a stand mixer until smooth and creamy, about 3 minutes.
- Assemble the cake: Place one sponge cake on a cake stand or plate. Spread roughly 6 tablespoons of buttercream over the top using a palette knife. Spoon the apricot jam evenly over the buttercream, then place the second sponge on top as a sandwich.
- Frost the entire cake: Pile the remaining buttercream on top of the cake and spread it over the top and sides. Achieve a ‘naked’ style frosting by scraping most of the buttercream off the sides so the cake is slightly visible beneath a thin layer. Clean around the plate edges with kitchen paper for a neat finish.
- Decorate the cake: Arrange the frosted rosemary sprigs around the base of the cake. Top the cake with the frosted marzipan pinecones and scatter the frosted cranberries on top for a festive finish.
Notes
- The cake sponges can be stored in an airtight container for up to five days or wrapped well and frozen for three months.
- Make sure to dry the frosted rosemary and cranberries thoroughly to achieve a crisp sugar coating.
- When pressing almonds into the marzipan pinecones, handle gently to avoid snapping the almond flakes.
- The ‘naked’ frosting style adds a modern, rustic look that showcases the sponge layers.
- Use a palette knife for even spreading and delicate scraping of buttercream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: pinecone cake, almond buttercream, marzipan decorations, frosted rosemary, apricot jam cake, festive cake, layered sponge cake
