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This recipe will make a 20cm cake.
The day before warm the brandy and marinate the fruit especially the mixed peel.
Grease and line a 20cm round cake tin.
Pre heat the oven to 160c (gas mark 3)
Ensure that your ingredients and equipment are at room temperature to reduce the risk of the mixture curdling.
Bake for about 1 hour 30, test with a skewer.Allow to cool on a rack.
To finish, cut off the top of the cake to achieve a flat top.Boil the apricot jam and pass through a sieve, brush lightly onto the cake top. Roll out another 85g of marzipan and place on top of the cake. Roll out the remaining marzipan into an even rope and cut into eleven even pieces, roll them into balls and place evenly around the top of the cake using the remaining boiled jam as glue.
500g marzipan – natural colour225g butter – unsalted softened225g castor sugar4 eggs beaten225g self raising flour25g ground Almonds½ tsp ground allspice½ tsp ground mace½ tsp ground cinnamon½ tsp ground nutmeg225g currants115g sultanas100g glace cherries55g candied peel finely chopped2 lemon freshly grated30ml brandy30ml apricot jam for the glaze
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