Ingredients – Cake base

250g butter
200g Sugavida Palmyra Blossom Nectar 
4 eggs
200g ground almonds
100g gluten free flour or spelt flour
Grated rind of orange + juice if needed if the mixture is too dry!
1 teaspoon of baking powder
300g mixed chopped dried fruits e.g. apricots, sultanas, mixed peel, dates (coat the dried fruits in 2 tablespoons of flour to make sure they don’t stick)
200g chopped walnuts

Method – Cake base

In one bowl, cream together butter and Palmyra Blossom Nectar, in a separate bowl gently whisk the eggs.

Add the eggs to the Palmyra Blossom Nectar and butter mixture and then fold in the ground almonds and flour and baking powder and orange zest.  If mixture seems too dry then add some of the juice of the orange. 

Next add the mixed dry fruit and nuts and gently fold into the mixture.

Pour the mixture into a greaseproof paper lined spring form cake tin and pop into a preheated oven 180degrees for 40 minutes or until a knife comes out clean.  You may need to cook it for a further 10 minutes but if so put
some greaseproof paper on the top to prevent the top from burning.


Ingredients – Marzipan topping

200g icing sugar – 200 ground almonds – 4 tsp lemon juice

Method – Marzipan topping

Sieve icing sugar in the bowl, add almonds and stir to combine.

Add the lemon juice and stir until it starts to clump together. Using your hands, gather everything and knead it into a soft ball of marzipan paste. 

Dust the work surface with a little icing sugar and roll 1/3 paste into a circle and place on the cake

Brush the top of the cake with apricot jam.

Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc.

Place it on top of the cake and crimp the edges, if you like.

Roll the remaining marzipan into 11 equal-sized balls for the apostles.

Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too.

Put under a hot grill for a minute or two until just starting to caramelise – be very careful as the marzipan will burn easily.

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