Ingredients
Serves 10
Method
- Combine the , , rind and . Leave to stand.
- In a separate bowl, cream the and until light and fluffy. Add the gradually, beating well after each addition.
- Add the , and fruits and stir until mixed, adding a little milk if necessary to give a dropping consistency.
- Spoon half the mixture into a greased and lined 18cm round cake tin.
- Roll out one third of the to the size of the tin and place on top of the cake mixture.
- Top with the remaining mixture and smooth the surface.
- Place in the preheated oven for one hour.
- Reduce the oven temperature to 150°C, gas 2, for a further 1-1½ hours, covering with greaseproof paper if the cake starts to brown too quickly. The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.
- Allow to cool completely in the tin.
- Roll out half of the remaining to the size of the cake, brush the top of the cake with and place firmly on top. Pinch the edges.
- Make 11 balls from the remaining marzipan, place around the edge of the cake and brush with the .
- Place under a preheated grill until browned.
