Description
We changed the fruit to include dried blueberries and cranberries which isn’t typically the most traditional!
Ingredients
Scale
- 175g Unsalted Butter
- 175g Soft Dark Sugar
- 3 Large Free-Range Eggs
- 175g Plain Flour
- Pinch of Salt
- 2 tsp Ground Cinnamon
- 300g Mixed Raisins and Sultanas
- 55g Dried Blueberries
- 55g Cranberries
- 1 Lemon (grated zest)
For Decorating
- 1–2 tbsp Apricot Jam
- 500g Marzipan
- 200g Icing Sugar
- Splash of Water
- Chocolate Mini Eggs
Instructions
- Preheat oven to 140C. Grease and line an 18cm/7in cake tin. Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and cinnamon a little at a time. Finally, add the mixed dried fruit and grated lemon zest and stir into the mixture.
- Put half the mixture into the tin. Smooth the top and cover with half the marzipan into a disc. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the oven for 1 hour 20 minutes. Once baked, remove from the oven and set aside to cool on a wire rack.
- Brush the edge of the cooled cake with the apricot jam. Divide the remainder of the marzipan in half; roll out one half and roll out into a sausage shape then flatten and form 11 small balls with the other half. Place the flatten stripes of marzipan on the jam glaze edge and set the balls around the edge.
- Preheat the grill to high. Place the cake on a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook’s blow torch, until the marzipan is golden-brown.
- To finish the cake like Nanny, make a runny icing with the icing sugar and a splash of water. Flood the middle of the marzipan border with the icing and top with chocolate mini eggs.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Cakes,
- Method: Baking
- Cuisine: British