Ingredients
- 500 g commercial marzipan
- 185 g butter
- 1 cup soft brown sugar
- 1 teaspoon grated lemon rind
- 4 eggs, lightly beaten
- 1¼ cups self-raising flour
- ¾ cup wholemeal self-raising flour
- 1 cup sultanas
- ½ cup glacé cherries, halved
- 1¼ cup currants
- 2 tablespoons apricot jam
Method
1. Preheat oven to moderately slow 160°C. Brush a deep 17 cm cake tin with oil or melted butter; line base and sides with baking paper. Roll out 300 g of the marzipan between 2 sheets of non-stick paper. Using a plate as a guide, cut out a 20 cm circle, cover and set aside. Repeat rolling and cutting process with remaining marzipan.
2. Using electric beaters, beat butter, sugar and rind in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition; add two tablespoons of the sifted flours to stop mixture curdling; beat until combined. Transfer mixture to a large mixing bowl; using a metal spoon, fold in combined flours including husks; add fruit; stir until combined and mixture is smooth. Spoon half the mixture into prepared tin; place the 200 g circle of marzipan over mixture, press down. Spoon remaining mixture over marzipan, smooth surface. Bake for 1 hour. Reduce oven to slow 150°C and bake for another 45–60 minutes or until a skewer comes out clean when inserted into centre of cake; remove from oven, cool.
3. Brush apricot jam over surface of cake. Place reserved circle of marzipan on top of cake; pinch edges to decorate; place cake under grill to lightly brown marzipan, then cool completely. Dust with icing sugar and decorate with coloured marzipan eggs, if desired. Tie a wide ribbon around the side of the cake.
4. Storage time Because this cake does not contain alcohol and is iced with marzipan, it should be eaten within four weeks of baking. During humid weather, store in an airtight container in refrigerator.
