|230 g||butter, softened|
|140 g||dried currants|
|100 g||candied cherries, chopped|
|60 g||mixed fruit peel, chopped|
|2 tbsp||grated lemon peel|
|2 tsp||mixed spice|
|For the almond layers:|
|450 g||almond paste, (marzipan)|
|40 g||apricot jam|
|1 medium||egg, beaten|
Preparation time: ca. 45 min / Grade of difficulty: tricky / Calories per portion: n/a
Preheat oven to 150C and grease a springform pan (20 cm).
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add flour, the raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Beat well to combine.
Pour 1/2 of batter into prepared pan.
Divide almond paste into 3 equal portions and roll out one portion into a 20 cm circle. Place the circle of almond paste on the cake batter in pan and cover with remaining cake batter.
Bake for 2 1/2 hours, or until evenly brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.
When the cake has cooled, brush the top with warmed apricot jam and roll out the second portion of the almond paste into circle as before. Place on top of cake.
Divide the remaining portion of the almond paste into 11 pieces and roll into balls.
Brush the almond paste on top of cake with beaten egg and then arrange the 11 balls around the outside edge on the top of the cake. Brush the balls lightly with egg.
Place cake under the broiler and cook for 8-10 minutes, or until almond paste is golden brown