200 g – 7oz plain flour
½ teaspoon baking powder
¼ teaspoon salt
150g – 5oz butter
150g – 5oz sugar
100g – 4oz glacé cherries, cut into halves
450g – 15oz dried mixed fruit
50g – 2oz ground almonds
grated zest of one lemon
For the decoration:
2 tablespoons apricot jam
1 beaten egg
Easter decoration – chicks, flowers or sugar eggs etc.
Grease and line a 7? – 18cm cake tin.
Preheat oven to 180°C – 350°F – Gas 4.
Take one third of the marzipan and roll out into a circle just slightly smaller than the baking tin. Set aside. Sift the flour, baking powder and salt into a bowl. In a mixing bowl cream the sugar and butter together until light and fluffy. Beat in the eggs, one at a time, adding a little of the flour from time to time to prevent the mixture from curdling. Fold the flour, mixed dried fruit, cherries, lemon zest and ground almond into the butter mixture and mix well. Place half of the cake mixture into the baking tin. Place the circle of marzipan over the cake mixture and then spoon the remaining mixture over the top.
Bake in the preheated oven for one hour before reducing the temperature to 160°C – 325°F – Gas 3 and bake for a further one and a half hours. Leave to cool in the tin.
To decorate. Turn the cake out onto a wire rack. Divide the remaining marzipan into two. Roll out a circle with one piece, the size of the top of the cake. With the other piece roll out eleven balls. Warm the apricot jam and brush the top of the cake with the warmed jam. Place the circle of marzipan on the top of the cake and smooth down gently. Trim any edges that need it. Place the eleven balls around the edge of the cake. brush the tops of the balls with beaten egg and allow to brown gently under a grill. Decorate the cake with your decorations and tie a yellow ribbon around the middle of the cake.
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