Ingredients

Method

• 250 g butter
• 590 g caster sugar
• 2 t almond extract
• 4 free-range eggs
• 4 t lemon rind
• 1 kg flour, sifted, plus extra for dusting
• 4 t baking powder
• 1 t salt
• 3 cups milk
• ½ cup glacé cherries
• 6 free-range egg whites
• 160 g desiccated coconut
For the lemon icing and lettering:
• 130 g icing sugar, plus extra for dusting
• juice of 1 lemon
• Good-quality marzipan

Method

Ingredients

Preheat the oven to 180°C. Blend together the butter, 420 g caster sugar and the almond extract, then add the eggs, one at a time, and the lemon rind and blend until pale and creamy.
Sift the dry ingredients together and add to the butter mixture. Beat in the milk mto form a glossy batter. Pour evenly into two greased 12 x 25 cm (medium-sized) loaf pans. Toss the cherries in a little flour then scatter them into the batter and set aside.
Whisk the egg whites until stiff, then add the remaining caster sugar and beat until the silky mixture holds together nicely. Fold in the coconut, then spoon the meringue mixture on top of the cakes in fluffy peaks.
Bake for 1 hour, then remove from the oven and allow to cool. Drizzle with lemony icing and decorate with
marzipan letters.

To make the lemon icing and marzipan lettering: Sift the icing sugar then whisk in the lemon juice, a little at a time, until the consistency of the mixture begins to thicken.
Drizzle over the meringue-topped cakes then dust lightly with icing sugar. Roll out the marzipan and lay a letter stencil on top of the sheet. Cut your desired letters from the marzipan and arrange on top of the cake to form your chosen word.

Cook’s note: Tossing the cherries in a little flour stops them from sinking into the mixture when baking.