by Anne Carter
New Recipe
Course: Dessert Cuisine: Easter Prep Time:30minutes Cook Time:2 hours Cooling Time: 30 minutes Total Time: 3 hours Calories: 713kcal Author: Anne Carter
– Mixing Bowl – Wooden Spoon – Oven – Cooling Rack – Knife
– 75 g raisins – 75 g sultanas – 75 g currants – 50 g mixed peel – 100 g glacé cherries (halved) – Zest of 1 orange – Juice of 1 orange – 225 g unsalted butter – 225 g light brown soft sugar
– 3 medium eggs – 150 g ground almonds – 150 g 150 g plain flour – 1 tsp baking powder – 1 tsp mixed spice – 1/2 tsp ground ginger – 1/2 tsp ground cinnamon – 2-3 tsp apricot jam – 500 g marzipan
1. Preheat your oven to 150ºC (130ºC fan) and line an 8-inch cake tin with two layers of parchment paper. 2. Roll out 1/3 of the marzipan to match the size of the cake tin and set aside.
3. Combine raisins, sultanas, currants, mixed peel, glace cherries, orange zest, orange juice, and water in a bowl. Microwave for 2 minutes on high or heat in a pan for 10 minutes. 4. In a separate bowl, cream together butter and sugar.
7. Beat in eggs, followed by flour, ground almonds, baking powder, mixed spice, ginger, and cinnamon. 6. Stir in the soaked fruit mixture until well combined.
7. Pour half of the cake batter into the prepared cake tin, then place the rolled-out marzipan on top. Pour the remaining batter over the marzipan. 8. Bake for 2 hours, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely.
9. Brush the top of the cooled cake with apricot jam. 10. Roll out another third of the marzipan and place it on top of the cake. Form the remaining marzipan into 11 small balls and arrange them around the edge of the cake. Brush the top with egg wash and grill in the oven for 1-2 minutes until golden.