A light fruit cake laden with homemade marzipan. As tradition dictates, it has a surprise squidgy layer of marzipan in the middle and a layer on top. It's then decorated with eleven large balls of the stuff. Less traditionally, the cake contains pieces of chocolate. Scrumptious.
Course: Afternoon Tea
Keyword: cake, chocolate, Easter, fruit cake, marzipan, Mother's Day
225gwholemeal spelt flour - or use half plain and half wholemeal
1 ½tspbaking powder
pinchof Himalayan pink salt
2tbspmilk(I used sour milk)
50gchocolate - chopped(I've used a dark milk chocolate, but have also found dark chocolate works well too)
50gcrystallised orange and lemon peel - chopped(I used homemade)
1medium egg(I used a small duck egg)
2tbsporange liqueur or juice
Place the fruit in a bowl and squeeze in the juice from half a lemon. Add a good slug of Amaretto.
Cover the bowl with a plate and leave to soak overnight.
Cream the butter and sugar until very light and fluffy.
Grate in the lemon zest and cream some more.
Beat in the eggs, one by one until combined. If the mixture starts to curdle, add the ground almonds.
Stir in the ground almonds.
Sift in the flour, baking powder, spice and salt then fold into the egg mixture and stir in the milk.
Fold in the dried fruit, chocolate and crystallised citrus peel.
Spoon half of the mixture into a 23 cm round silicone cake mould or lined tin.
Pat out ⅓ of the marzipan (about 175g if using shop bought) into a large round slightly smaller than the cake tin. Place it on top of the cake mixture.
Spoon the remaining mixture on top of the marzipan and level the top.
Bake at 180℃ (350℉, Gas 4) for 20 minutes and then turn the oven down to 170℃ (338℉, Gas 3) and bake for a further 40 minutes or so. If the top of the cake looks like it’s beginning to burn, cover with some brown paper or tin foil.
Leave to cool for a few minutes then turn out onto a wire rack to cool completely.
Wrap in greaseproof paper and store in an airtight tin for up to a week.
In a large bowl whisk the the egg with the orange liqueur or juice.
Add the sugar and ground almonds and mix.
Sift in the icing sugar and mix again.
Turn out onto a work surface and knead until soft.
Remove a third of the mixture for the middle of the cake as mentioned above. Wrap the rest well and store in the fridge until you’re ready to decorate the cake.
Divide the remaining mixture into two more or less equal portions.
Roll the bigger half out into a 23cm circle.
Brush the top of the cake with Amaretto and press on the circle of marzipan. Plum or apricot jam work well too.
Neaten the edges with a knife then score a diamond pattern on the top.
Place under a hot grill for 2 minutes to brown.
Divide the remaining mixture into 11 equal sized pieces and roll into balls.