The long Easter weekend simply wouldn’t be the same without it. In fact, the flavour of this cakes improves every day!
What you’ll Need:
- 500g marzipan
- 350g mixed sultanas, raisins and currants
- 100g glazed cherries, roughly chopped
- 250g butter, softened
- 250g icing sugar
- 4 medium free range eggs
- 250g flour
- 3 tsp mixed spice
- 1 tsp baking powder
- Zest of two lemons (use the Microplane® Premium Classic Zester)
- Zest of two oranges (use the Microplane® Premium Classic Zester)
- 6 tbsp Drambuie or orange juice
- 5 tbsp apricot jam
What To Do;
- Preheat the oven to 140°C / 284°F / gas mark 1, line a 20cm spring form pan with baking paper and grease the sides
- Roll out the marzipan into two discs, around 5mm thick and 20cm diameter
- Soak the sultanas, raisins, currants and cherries in the Drambuie or orange juice
- Stir the butter and icing sugar together until smooth then add the beaten eggs
- In a separate bowl mix the flour, spice, baking powder, lemon and orange zest together then add the butter, icing sugar and egg mixture
- Add the soaked fruits
- Place half the mixture into the spring form pan and cover with one of the marzipan discs, spread the second half of the mixture on top
- Bake on a middle shelf for approx. 2 hours. If necessary, place baking paper on top of the cake so that the top doesn’t burn
- Take the cake out of the oven and allow to cool before removing from the
- Heat the apricot jam with a little water and cover the entire cake using a pastry brush
- Lay the second disc of marzipan on top of the cake. Make 11 marzipan balls and position equidistantly round the cake to symbolise the 11 Apostles – the 12th is missing as he betrayed Jesus!
- Heat the grill to high. Place the cake on a baking tray and grill for a couple of minutes or until the top of the marzipan begins to brown.