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STEP 1
Pre-heat the oven to 150°C, 300°, Gas Mark 2 and line an 18cm (7") cake tin with greaseproof paper.
STEP 2
Cream together the butter and sugar. Beat in the eggs, one at a time. Sift together the flour, salt and Spices and gently fold into the mixture together with the ground almonds. Add the dried fruits and orange zest. If necessary add 1-2 tbs of milk to give the mixture a dropping consistency.
STEP 3
Spoon half the mixture into the cake tin. Roll half of the marzipan into a circle the size of the cake tin and place on top of the mixture. Cover with the remaining cake mixture and bake in the oven for 2 1/2 to 3 hours until cooked and firm to the touch.
STEP 4
Allow the cake to cool. Divide the remaining marzipan in two. Roll out one half to a circle the size of the cake and the other half into 11 little balls. Use some of the egg white, lightly beaten, to brush over the top of the cake. Lay the marzipan on top and set the balls around the edge with a little egg white to hold them in place. Brush the marzipan with the remaining egg white and place under a hot grill for just 1-2 minutes until it browns a little. Finish with some ribbon or a cake frill and little eggs, chicks or flowers.
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Coming Soon.
