Frosted pinecone cake

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

Butter two 20cm loose-bottomed round cake tins and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until light and fluffy, about 2 mins.
Mix the yogurt, oil, vanilla and eggs together in a jug. Add the flour and wet ingredients to the butter mixture, along with a pinch of salt. Mix everything for 1-2 mins until smooth and creamy.
Divide the batter between the tins and level the surfaces with a spatula. Bake for 25 mins, or until a skewer inserted into the centres comes out clean. If there is

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