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marzipan fruit cake

note that this needs to be started *at least* 24 hours before you want to consume it.

150g sultanas
100g natural coloured glace cherries, halved
150g dried pears, chopped
100ml white rum
250g marzipan
50g ground almonds
zest of 1 lemon
175g plain flour
100g caster sugar
100g butter
2 large eggs
1 tsp orange flower water

20cm spring form cake tin, buttered and lined bottom and sides, so that the parchment comes a good 10cm above the rim

the night before, mix sultanas, glace cherries and dried pears in a large bowl, cover with the rum.  Dice the marzipan and put it in the freezer. Leave both to soak and freeze overnight.

next day, preheat oven to 140/gas 1. Beat together almonds, lemon zest, sugar, flour, butter and eggs.  Add drained fruit, orange flower water and frozen marzipan.  Put the mixture into the tin, levelling the surface, and making a slight indent in the middle to get an even surface when cooked.

bake for 2 - 2 1/2 hours, or until skewer comes out clean. Do not overcook, as it will continue to cook in its own heat for a bit.  But don't worry - there's enough dried fruit and marzipan to stop anyone complaining that the cake is dry.

allow to cool in the tin, rewrap in parchment and foil to store for about a week.  Although Nigella does say that she's never managed more than two days' storage ...

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posted by ramtops on 03 Apr 06 - 20802 views

ramtops

recipes from ramtops

from

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking